Bookmark (0)
Please login to bookmark
Close
Publication date: March 2026
Source: Food Hydrocolloids, Volume 172, Part 1
Author(s): Ying Cui, Xiaoning Liu, Qi Lv, Jinhui Chang, Andreas Blennow, Yu Tian, Sheng Chen, Xingxun Liu, Yuyue Zhong
Publication date: March 2026Source: Food Hydrocolloids, Volume 172, Part 1Author(s): Ying Cui, Xiaoning Liu, Qi Lv, Jinhui Chang, Andreas Blennow, Yu Tian, Sheng Chen, Xingxun Liu, Yuyue Zhong Read More
Related posts:
From by-product to bioactive packaging: Structural and functional enhancement of alginate films with salmon milt hydrolysates for fish preservation
Modulating the interfacial structure of peanut oil body emulsions through different extraction methods: implications for curcumin delivery
Comparative study of cross-linking strategies for β-lactoglobulin-hyaluronic acid-neochlorogenic acid ternary complexes: Structural characteristics and functional implications for curcumin delivery
Effects of combined octenyl succinic anhydride- and amylase-modified starch on frozen dough storage stability, processed bread quality and dietary digestion
Dough surface viscosity during resting process: Effects of water migration and gluten network dynamics
Tailoring curdlan microgel properties via thermal pretreatment: From gel fracture behavior to fat replacement in low-fat mayonnaise