Bookmark (0)
Please login to bookmark
Close
Publication date: October 2026
Source: Food Hydrocolloids, Volume 179
Author(s): Lulu Guo, Yicheng Guo, Yating Wu, Shende Hu, Xiaosan Wang, Luping Gu, Cuihua Chang, Junhua Li, Yanjun Yang, Yujie Su
Publication date: October 2026Source: Food Hydrocolloids, Volume 179Author(s): Lulu Guo, Yicheng Guo, Yating Wu, Shende Hu, Xiaosan Wang, Luping Gu, Cuihua Chang, Junhua Li, Yanjun Yang, Yujie Su Read More
Related posts:
Study on the oil-water interfacial adsorption behavior and emulsion properties of rice bran protein modified by microwave plasma oxidation
Mechanistic insights into cold plasma treatment of rice bran protein for enhanced vegetable oil-based whipped cream properties
Physicochemical and rheological properties of bigels based on locust bean gum/κ-carrageenan hydrogel and rice bran wax/glycerol monostearate oleogel as butter replacers in cookies