Bookmark (0)
Please login to bookmark
Close
Publication date: March 2026
Source: Food Hydrocolloids, Volume 172, Part 2
Author(s): Bo Zheng, Hui Wen, Yiping Zhong, Bin Zheng, Xingwei Xiang, Ling Chen
Publication date: March 2026Source: Food Hydrocolloids, Volume 172, Part 2Author(s): Bo Zheng, Hui Wen, Yiping Zhong, Bin Zheng, Xingwei Xiang, Ling Chen Read More
Related posts:
Investigating critical determinants governing hydration characteristics of konjac glucomannan
Ultra-stable β-carotene emulsion stabilized by polyglycerol esters
Pea proteins prepared by self-coacervation: Physicochemical characterization and emulsifying properties
Structural complementarity-driven protein complexation of wheat gluten and phosvitin: A synergistic strategy for multifunctional enhancement
Temperature-dependent gelation of oyster protein: Structural insights and network formation mechanisms
Controlled degradation behavior of typical subunits dominated the assembly of soy protein via coupled enzymatic hydrolysis-thermal treatment