Bookmark (0)
Please login to bookmark
Close
Publication date: March 2026
Source: Food Hydrocolloids, Volume 172, Part 1
Author(s): Pawadee Koamornsup, Prisana Suwannaporn, Kiattawee Choowongkomon, Jenshinn Lin, Jue-Liang Hsu
Publication date: March 2026Source: Food Hydrocolloids, Volume 172, Part 1Author(s): Pawadee Koamornsup, Prisana Suwannaporn, Kiattawee Choowongkomon, Jenshinn Lin, Jue-Liang Hsu Read More
Related posts:
Synergistic stabilization of O/W/O double emulsions: Role of gelatin and beeswax-soybean oil in enhancing structural integrity and rheological properties
Improved mechanical, thermal and barrier properties of sericin/gelatin/carboxymethyl chitosan based films by laccase for packaging application in fruits and food cooking
Interactions between soy protein fractions and egg proteins at the air–water interface: Implications for foaming and egg protein substitution
Ultrasonic monitoring of enzymatic hydrolysis of globular protein and protein particles
Protein-based oleogels: A comprehensive review of oleogelators, preparation, stabilization mechanisms, and applications
Interaction between apple pectin of varying molecular weights and wheat starch: Regulation and mechanism of physicochemical properties