Bookmark (0)
Please login to bookmark
Close
Publication date: April 2026
Source: Food Hydrocolloids, Volume 173
Author(s): Ibrahim Khalifa, Zhihua Li, Xiaobo Zou, Sajid Maqsood
Publication date: April 2026Source: Food Hydrocolloids, Volume 173Author(s): Ibrahim Khalifa, Zhihua Li, Xiaobo Zou, Sajid Maqsood Read More
Related posts:
Starch processing in deep eutectic solvents: Structure, properties, modifications and applications
Mechanistic evaluation of pea-soy protein isolate and concentrate based high moisture meat analogues: Evaluation of protein blends and extrudate quality
Impact of fatty acid unsaturation levels on the physicochemical properties and oxidative/digestive stability of pectin/LDL-based oleogels
Ultra-strong green plastics from marine-sourced alginate dendritic colloids and chitin nanocrystals with a “cement–mortar” structure
Sequential double crosslinking enables pea protein-κ-carrageenan emulsion gel with enhanced mechanical strength: Mechanism and structure-dependent properties
Freeze/thaw-triggered fixation of directionally frozen plant-based food matrices: Controlled release of gelling agents using double emulsions