Bookmark (0)
Please login to bookmark
Close
Publication date: March 2026
Source: Food Hydrocolloids, Volume 172, Part 3
Author(s): Sonia Kumar, Jan K. Rainey, Roumiana Stefanova, Junzeng Zhang, Marianne Su-Ling Brooks
Publication date: March 2026Source: Food Hydrocolloids, Volume 172, Part 3Author(s): Sonia Kumar, Jan K. Rainey, Roumiana Stefanova, Junzeng Zhang, Marianne Su-Ling Brooks Read More
Related posts:
Structural complementarity-driven protein complexation of wheat gluten and phosvitin: A synergistic strategy for multifunctional enhancement
Sulfation-dependent mechanism of dextran sulfate enhancing ovotransferrin thermal stability: Structural and molecular dynamics insights
Formation of pea protein fibrils via novel trypsin-assisted self-assembling process
Konjac glucomannan retards the deterioration of whey protein isolate gel quality after freeze-thaw cycles and their application in frozen skimmed yogurt
Controlled deamidation of soy protein isolate by a novel protein glutaminase from Chryseobacterium sediminis enhances structural integrity and functional performance
Modulation of pectin esterification degree in low-sodium myofibrillar hydrogels: Synergistic enhancement of mechanical properties, freeze-thaw resistance, and sustained digestive release