Bookmark (0)
Please login to bookmark
Close
Publication date: November 2026
Source: Food Hydrocolloids, Volume 180
Author(s): Dieke Groot Nibbelink, Marit Schaap, Constantinos V. Nikiforidis, Elke Scholten
Publication date: November 2026Source: Food Hydrocolloids, Volume 180Author(s): Dieke Groot Nibbelink, Marit Schaap, Constantinos V. Nikiforidis, Elke Scholten Read More
Related posts:
Effect of anti-freeze agents on ice crystal size and physical properties of model frozen desserts
Lubrication ability of different plant proteins: key factors and mechanisms
The gelation properties of rapeseed proteins are barely affected by co-extracted phenolic compounds
The rheological behavior of oil-continuous capillary suspensions prepared with water-absorbing protein particles
Gelation of methylcellulose-protein mixtures: effect of methylcellulose molecular weight and protein characteristics
Determination of water distribution in starch-protein composite gels by NMR relaxometry and CLSM imaging