Bookmark (0)
Please login to bookmark
Close
Publication date: September 2026
Source: Food Hydrocolloids, Volume 178
Author(s): Chunling Nie, Yefan Niu, Weina Guo, Pengrui Wu, Yijun Liu, Zhonghui Shen, Zhihong Song, Xindi Wei, Yanbo Wang, Hong Zeng, Jianguo Wang
Publication date: September 2026Source: Food Hydrocolloids, Volume 178Author(s): Chunling Nie, Yefan Niu, Weina Guo, Pengrui Wu, Yijun Liu, Zhonghui Shen, Zhihong Song, Xindi Wei, Yanbo Wang, Hong Zeng, Jianguo Wang Read More
Related posts:
Food-grade W/O/W emulsion-filled sodium alginate hydrogel for co-delivery of riboflavin and curcumin
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
Interfacial and emulsifying properties of low-denatured soy protein prepared by self-coacervation
Bigels as co-delivery system for dysphagia food: Effects of the wax oleogelator type and bigel structure on the gastrointestinal release behaviour of bioactive compounds
Ulva lactuca polysaccharide composite film: Preparation and application in large yellow croaker (Larimichthys crocea) preservation
pH-regulated co-dissolution and non-covalent interaction between wheat bran-bound phenolic acids and proteins: Mechanisms and bioaccessibility analysis