Bookmark (0)
Please login to bookmark
Close
Publication date: July 2026
Source: Food Hydrocolloids, Volume 176
Author(s): Qiaochun Chen, Yuanyuan Chen, Qian Zhou, Mingfu Wang
Publication date: July 2026Source: Food Hydrocolloids, Volume 176Author(s): Qiaochun Chen, Yuanyuan Chen, Qian Zhou, Mingfu Wang Read More
Related posts:
Protein-driven interfacial engineering shapes fat networks and mechanical resilience in frozen colloids
Glycation-induced structural modulation of casein micelles under direct-steam-infusion UHT treatment
Effect and mechanism of protein oxidation on alkaline-induced egg white gel formation
Structural analysis of protein and identification of key protein during the evolution of whole egg liquid foam
Formation of casein particles from decalcified micellar casein concentrate by simulating human milk mineral composition: Colloidal structures and in vitro digestibility in model infant formula emulsions
Balancing the particle interactions of lignin-containing cellulose to control dispersibility and viscosity