Bookmark (0)
Please login to bookmark
Close
Publication date: March 2026
Source: Food Hydrocolloids, Volume 172, Part 2
Author(s): Usman Amin, Haotian Zheng
Publication date: March 2026Source: Food Hydrocolloids, Volume 172, Part 2Author(s): Usman Amin, Haotian Zheng Read More
Related posts:
Green dissolution of waxy corn starch in water-rich deep eutectic solvents: Urea-mediated hydrogen bond disruption for non-derivatizing processing
Key structural domains of resistant starch and their role in modulating gut microbiota and short-chain fatty acids production
Effect of molecular weight of carboxymethyl chitosan on the properties of modified pea protein isolate-carboxymethyl chitosan complexes and its potential as stabilizer for high internal phase emulsions
Effect of NaCl on physicochemical and rheological properties of hydroxypropyl cassava Starch–Xanthan gum mixture
Effect of natural polyphenols on the structural and properties of soy protein isolate/κ-Carrageenan composite films: A comparative study
Synergistic multifaceted effects of tea saponin concentration on the foaming properties of wheat aqueous phase protein: A next-generation approach to food foam production