Bookmark (0)
Please login to bookmark
Close
Publication date: May 2026
Source: Food Hydrocolloids, Volume 174
Author(s): Ingrid Contardo, Sofía Gutiérrez, Valentina Walton, Bastián Hidalgo
Publication date: May 2026Source: Food Hydrocolloids, Volume 174Author(s): Ingrid Contardo, Sofía Gutiérrez, Valentina Walton, Bastián Hidalgo Read More
Related posts:
Promoting the formation of soybean protein isolate amyloid fibrils and self-assembled hydrogels with antibacterial activity through plasma-activated water induction
Performance valuation of the gel properties of starch-based hydrogel beads: Understanding the interaction between amylose and sodium alginate and the formation mechanism of the double network structure
Structural remodeling and flavor binding: Unraveling the interaction mechanism of chicken skin collagen with key aroma compounds
Camu camu (Myrciaria dubia) polyphenols modulate rice starch digestibility after thermal complexation but not during storage
Impact of oleogelator type and concentration on the properties of food-grade bigels: a comparative study of three waxes
Characterizing the impact of amidation degree on amidated pectin-procyanidin complexes: Insights from structural, rheological, antioxidant properties