Bookmark (0)
Please login to bookmark
Close
Publication date: September 2026
Source: Food Hydrocolloids, Volume 178
Author(s): Minghao Zhang, Wenrong Liu, Jinzhu Piao, Blessing Titilayo Ajala, Shuang Zhang
Publication date: September 2026Source: Food Hydrocolloids, Volume 178Author(s): Minghao Zhang, Wenrong Liu, Jinzhu Piao, Blessing Titilayo Ajala, Shuang Zhang Read More
Related posts:
The dominant role of amylose content in regulating the multiscale structure of hydroxypropyl distarch phosphate for 3D printing ice cream
Interfacial assembly behavior of temperature-controlled surface-activated fat crystals at oil/water interfaces: characterization, interfacial dynamics, and emulsion-stabilizing capabilities
Construction of a gluten-like system via Auricularia auricula polysaccharide-mediated glycosylation of zein: Interactions, gel properties, and applications in gluten-free staple foods
Molecular interactions and structural heterogeneity: Formation mechanism and colloidal properties of the ovomucin-lysozyme heterocomplex
Crosslinking strategies and functionalization modification approaches for chitosan-based hydrogels in food preservation applications: A review
Enhanced fresh-cut moso bamboo shoot preservation using chitosan films reinforced with cinnamon essential oil emulsion stabilized by cellulose nanofibers prepared by different methods: A comparison