Bookmark (0)
Please login to bookmark
Close
Publication date: March 2026
Source: Food Hydrocolloids, Volume 172, Part 2
Author(s): Ming He, Qianyi Wang, Shanghua Xing, Mingqian Tan
Publication date: March 2026Source: Food Hydrocolloids, Volume 172, Part 2Author(s): Ming He, Qianyi Wang, Shanghua Xing, Mingqian Tan Read More
Related posts:
Effects of different sulfate group contents on the mechanical properties, microstructure, and hydrogen bonding type of Ulva clathrata polysaccharide hydrogels
A study on the structure and gel properties: construction of co-assembed structures of rice globulin and soybean protein based on pH cycling technology
A novel algal protein–xanthan gum stabilizer for lutein-loaded, 3D printable HIPPEs with enhanced bioaccessibility
Chickpea sourdough as a functional ingredient in gluten-free bread: Impact on quality attributes
Differences in the properties and structures of gelatin prepared by drying below and above the gelation temperature and their inspiration for the development of room-temperature soluble gelatin
Heterologous amyloid fibril complexes formed by rice glutelin and soy protein: Assembly behavior and physicochemical properties