Bookmark (0)
Please login to bookmark
Close
Publication date: March 2026
Source: Food Hydrocolloids, Volume 172, Part 1
Author(s): Mingan Zou, Yuting Shang, Zhihong Zhao, Zhiyan Lai, Wenhui Zhou, Tao Liu
Publication date: March 2026Source: Food Hydrocolloids, Volume 172, Part 1Author(s): Mingan Zou, Yuting Shang, Zhihong Zhao, Zhiyan Lai, Wenhui Zhou, Tao Liu Read More
Related posts:
Controlled degradation behavior of typical subunits dominated the assembly of soy protein via coupled enzymatic hydrolysis-thermal treatment
Impact of mung bean albumin-to-globulin ratio on the protein foaming properties: Explanation about protein physicochemical, molecular and interfacial properties
Pectin oligosaccharides stabilize sea cucumbers against heat-induced deterioration
Study on the mechanism of 3D printing HIPE gels stabilized by soybean protein isolate/bacterial cellulose co-assemblies through simulating the animal adipose tissue structure
Lysozyme amyloid fibrils as safe functional materials: From molecular insights to functional applications
Effect of ultrahigh-pressure-driven starch-fatty acid complexes on gel properties of shrimp surimi: Deciphering chain length specificity and multiscale structural modulation