Bookmark (0)
Please login to bookmark
Close
Publication date: July 2026
Source: Food Hydrocolloids, Volume 176
Author(s): Tsung-Chi Liu, Yi-Chan Chiang, Po-Hsien Li, Po-Yuan Chiang
Publication date: July 2026Source: Food Hydrocolloids, Volume 176Author(s): Tsung-Chi Liu, Yi-Chan Chiang, Po-Hsien Li, Po-Yuan Chiang Read More
Related posts:
Optimizing quality and palatability in texture-modified foods: A cross-framework study using sweet potato-based formulations
Mechanistic insights into high-pressure-induced structural and thermal changes of wheat starch in flour and dough systems
Thermal effects induced by high-intensity ultrasound cavitation on soy protein isolate: Structural modulations and gelation behaviors
Food functional properties of chickpea protein sources as egg replacers in bakery
Cryoprotective effect of water extractable arabinoxylan on different molecular weights of wheat glutenins
Structural characterization and emulsifying properties of a novel cricket protein concentrate prepared via pepsin extraction–isoelectric precipitation