Bookmark (0)
Please login to bookmark
Close
Publication date: March 2026
Source: Food Hydrocolloids, Volume 172, Part 1
Author(s): Elie Matta, Peggy Thomar, Angella V. Dominguez, Christophe Chassenieux, Taco Nicolai
Publication date: March 2026Source: Food Hydrocolloids, Volume 172, Part 1Author(s): Elie Matta, Peggy Thomar, Angella V. Dominguez, Christophe Chassenieux, Taco Nicolai Read More
Related posts:
Ultrasound-enhanced extraction and structural dynamics of protein-polysaccharide complexes from cashew apple bagasse: structure–function relationship
Synergistic stabilization of O/W/O double emulsions: Role of gelatin and beeswax-soybean oil in enhancing structural integrity and rheological properties
Unveiling the utilization of biowaste-derived carbon nanodots as texture modifiers in extrusion-cooked soy-protein-based high-moisture meat analogs
Ultrasonic monitoring of enzymatic hydrolysis of globular protein and protein particles
Protein-based oleogels: A comprehensive review of oleogelators, preparation, stabilization mechanisms, and applications
From by-product to bioactive packaging: Structural and functional enhancement of alginate films with salmon milt hydrolysates for fish preservation