Bookmark (0)
Please login to bookmark
Close
Publication date: March 2026
Source: Food Hydrocolloids, Volume 172, Part 1
Author(s): Kaixuan Bu, Yan Wang, Leke Qiao, Laigui Xing, Chunying Du, Peng Wang
Publication date: March 2026Source: Food Hydrocolloids, Volume 172, Part 1Author(s): Kaixuan Bu, Yan Wang, Leke Qiao, Laigui Xing, Chunying Du, Peng Wang Read More
Related posts:
A study on the structure and gel properties: construction of co-assembed structures of rice globulin and soybean protein based on pH cycling technology
Improved mechanical, thermal and barrier properties of sericin/gelatin/carboxymethyl chitosan based films by laccase for packaging application in fruits and food cooking
Differences in the properties and structures of gelatin prepared by drying below and above the gelation temperature and their inspiration for the development of room-temperature soluble gelatin
Dual-crosslinked carboxymethyl chitosan-polyphenol hydrogel for stable, antioxidant high internal phase pickering emulsions
From by-product to bioactive packaging: Structural and functional enhancement of alginate films with salmon milt hydrolysates for fish preservation
Stability and cell wall polysaccharide dynamics in industrial-scale litchi juice during high-pressure and thermal processing