Bookmark (0)
Please login to bookmark
Close
Publication date: April 2026
Source: Food Hydrocolloids, Volume 173
Author(s): Wenxin Jiang, Fengting Li, Tianci Qiu, Wei Lu, Zhiming Gao, Yuehan Wu, Dan Yuan, Yanlei Li
Publication date: April 2026Source: Food Hydrocolloids, Volume 173Author(s): Wenxin Jiang, Fengting Li, Tianci Qiu, Wei Lu, Zhiming Gao, Yuehan Wu, Dan Yuan, Yanlei Li Read More
Related posts:
A polysaccharide-based film synergistically reinforced by γ-cyclodextrin metal-organic framework embedded with trans-2-hexenal for extending shelf life of strawberry
A colorimetric and fluorescent label based on water-soluble curcumin encapsulated by casein for real-time visual monitoring of food freshness
Thermal effects induced by high-intensity ultrasound cavitation on soy protein isolate: Structural modulations and gelation behaviors
Cryoprotective effect of water extractable arabinoxylan on different molecular weights of wheat glutenins
Emulsion gels fabricated by highly branched cyclic dextrin and β-Cyclodextrin: Overcoming the limitation of single-component system for low-oil food applications
Insight into the enhancement mechanism of cold plasma treatment promotes binding for improving the properties of starch-pectin complex