Bookmark (0)
Please login to bookmark
Close
Publication date: April 2026
Source: Food Hydrocolloids, Volume 173
Author(s): Yingying Zhang, Lijuan Wang, Jialu Chen, Shuxing Chen, Ping Wang, Jinying Guo
Publication date: April 2026Source: Food Hydrocolloids, Volume 173Author(s): Yingying Zhang, Lijuan Wang, Jialu Chen, Shuxing Chen, Ping Wang, Jinying Guo Read More
Related posts:
Environmental stress-stable bigels structured by sitosterol–oryzanol and guar gum: Dual-network mechanism and food-relevant applications
Amorphization-enhanced adsorption of blueberry polyphenols by rice starch: Insights into chemical interactions and mass transfer mechanisms
Xanthan gum-regulated milk minerals-loaded triple-phase S/O/W emulsion with film-like structure: Microstructure, thermal and freeze-thaw stability, and calcium bioaccessibility
Multiscale mechanisms of fish skin collagen peptide in frozen dough preservation: Interplay of protein conformation, rheological properties, and end-product quality
Effects of Tremella polysaccharide on the structural characteristics, interfacial properties and foaming performance of chickpea proteins
Enhancement of protein gelation and nutritional properties in pea protein gels through enzymatic deamidation