Bookmark (0)
Please login to bookmark
Close
Publication date: March 2026
Source: Food Hydrocolloids, Volume 172, Part 2
Author(s): Binghong Gao, Xiaomin Zang, Xingmeng Lei, Xiaochuan Huang, Chuanyan Rao, Yi Qin, Dongqing Ye, Yanlin Liu, Yuyang Song
Publication date: March 2026Source: Food Hydrocolloids, Volume 172, Part 2Author(s): Binghong Gao, Xiaomin Zang, Xingmeng Lei, Xiaochuan Huang, Chuanyan Rao, Yi Qin, Dongqing Ye, Yanlin Liu, Yuyang Song Read More
Related posts:
Dialdehyde starch cross-linked yeast protein gels for dysphagia management: Structure, IDDSI classification and directional peptide design
Revealing the impact of short side-chain migration on the digestive kinetics and multiscale structure of ultrasound-treated nano-scale amylopectin endogenous ternary complexes
New insight into the structural factors affecting retrogradation of potato starch and Chinese yam polysaccharide blend using asymmetrical flow field-flow fractionation coupled with multidetector
Interactions between soy protein fractions and egg proteins at the air–water interface: Implications for foaming and egg protein substitution
Characteristics of emulsions stabilized by mung bean protein fractions: Protein aggregate behaviours and interface properties
Sulfation-dependent mechanism of dextran sulfate enhancing ovotransferrin thermal stability: Structural and molecular dynamics insights