Bookmark (0)
Please login to bookmark
Close
Publication date: March 2026
Source: Food Hydrocolloids, Volume 172, Part 2
Author(s): Hui-Ling Li, Xu-Mei Wang, Zong-Cai Tu, Jun Liu, Yan-Hong Shao
Publication date: March 2026Source: Food Hydrocolloids, Volume 172, Part 2Author(s): Hui-Ling Li, Xu-Mei Wang, Zong-Cai Tu, Jun Liu, Yan-Hong Shao Read More
Related posts:
Solubility and bioavailability enhancement of baicalin by modified citrus pectin: preparation, in silico, in vitro and in vivo evaluation
Protein-based oleogels: A comprehensive review of oleogelators, preparation, stabilization mechanisms, and applications
Comparative study of cross-linking strategies for β-lactoglobulin-hyaluronic acid-neochlorogenic acid ternary complexes: Structural characteristics and functional implications for curcumin delivery
Modulation of pectin esterification degree in low-sodium myofibrillar hydrogels: Synergistic enhancement of mechanical properties, freeze-thaw resistance, and sustained digestive release
Impact of ultra-high pressure assisted alkaline extraction on properties and structural characteristics of carrageenan
An effective potential Bifidobacterium animalis F1-7 delivery strategy: Supramolecular hydrogel – sodium alginate/tryptophan-Sulfobutylether-β-cyclodextrin (Alg/Trp-SBE-β-CD)