Bookmark (0)
Please login to bookmark
Close
Publication date: October 2026
Source: Food Hydrocolloids, Volume 179
Author(s): Débora Krichanã, Paula Zambe Azevedo, Thaís Caroline Buttow Rigolon, Paulo Cesar Stringheta, Evandro Martins, Elham Assadpour, Pedro Henrique Campelo, Seid Mahdi Jafari
Publication date: October 2026Source: Food Hydrocolloids, Volume 179Author(s): Débora Krichanã, Paula Zambe Azevedo, Thaís Caroline Buttow Rigolon, Paulo Cesar Stringheta, Evandro Martins, Elham Assadpour, Pedro Henrique Campelo, Seid Mahdi Jafari Read More
Related posts:
Polysaccharide-mediated stabilization of bacterial nanocellulose dispersions: Experimental and molecular dynamics study
Chemical hydrolyzed and modified pectins from chayote, papaya, and passion fruit: Characterization and in vitro anticancer effects
The addition of plant protein to yogurt reduces the bioaccessibility of essential elements
Optimal modeling of ohmic heating potential for Staphylococcus aureus inactivation in coconut water: Culturability and flow cytometry analyses
Volatile composition of Coffea canephora subjected to malting using SHS-GC–MS and ANOVA–simultaneous component analysis (ASCA)
“Bioactive peptides in craft beers: influence of beer style on bioactive peptide profile and predicted functional properties”