Bookmark (0)
Please login to bookmark
Close
Publication date: October 2026
Source: Food Hydrocolloids, Volume 179
Author(s): Amin Aliyari, Liam P.D. Ratcliffe, Vincenzo di Bari, David Gray
Publication date: October 2026Source: Food Hydrocolloids, Volume 179Author(s): Amin Aliyari, Liam P.D. Ratcliffe, Vincenzo di Bari, David Gray Read More
Related posts:
Effect of high-pressure homogenisation on the behaviour of oleosomes and milk fat globules at an air-water interface
Gelation dynamics and rheological properties of stirred yogurt alternatives manufactured from pulse protein isolates and their hydrolysates
Synergistic stabilization of a clean-label bigel: whey protein isolate constructing dual oleogel/hydrogel networks
Ultrasound-modified Fusarium venenatum TB01 protein as a structuring agent for solid fat mimetics via high internal phase emulsions
Freeze/thaw-triggered fixation of directionally frozen plant-based food matrices: Controlled release of gelling agents using double emulsions
Characterisation of protein isolates and oleosomes extracted from cryo-milled quinoa seeds