Bookmark (0)
Please login to bookmark
Close
Publication date: September 2026
Source: Food Hydrocolloids, Volume 178
Author(s): Liu Yang, Zhihong Wang, Wei Zhang, Yingle Chen, Song Wang, Liangzhi Hong, Lei Zeng
Publication date: September 2026Source: Food Hydrocolloids, Volume 178Author(s): Liu Yang, Zhihong Wang, Wei Zhang, Yingle Chen, Song Wang, Liangzhi Hong, Lei Zeng Read More
Related posts:
Bigels as co-delivery system for dysphagia food: Effects of the wax oleogelator type and bigel structure on the gastrointestinal release behaviour of bioactive compounds
Food-grade W/O/W emulsion-filled sodium alginate hydrogel for co-delivery of riboflavin and curcumin
Ionically crosslinked pectin films incorporated with Rosa roxburghii Tratt polyphenol: influence of gluconate and chloride ions
Investigation of electron beam irradiation in inhibiting retrogradation behavior of mung bean starch gel
Interactions between soy protein fractions and egg proteins at the air–water interface: Implications for foaming and egg protein substitution
Deciphering how starch hierarchical structure and flour technological properties affect the quality attributes of glutinous dumplings