Bookmark (0)
Please login to bookmark
Close
Publication date: May 2026
Source: Food Hydrocolloids, Volume 174
Author(s): Weining Cui, Xudong Yang, Yang Zhang, Lijun Yin, Xin Jia
Publication date: May 2026Source: Food Hydrocolloids, Volume 174Author(s): Weining Cui, Xudong Yang, Yang Zhang, Lijun Yin, Xin Jia Read More
Related posts:
Elucidating the sugar-reduced acid gelation mechanism of Nicandra physalodes (Linn.) Gaertn. pectin: insights from molecular structure and comparison with commercial pectins
Formation mechanism of soluble complex of quinoa protein isolate-κ-carrageenan: Intermolecular interaction, structural-physical properties and emulsifying performance
Study on the oil-water interfacial adsorption behavior and emulsion properties of rice bran protein modified by microwave plasma oxidation
The effect of soy protein isolate synergized with extrusion puffing technology on the puffing properties of rice crackers
Physicochemical and structural properties of gluten-free black rice dough: the effect and mechanism analysis of inulin polymerization degree and replacement level
Changes in the structure and properties of soy protein isolate – citrus pectin composite particles under pH control and their formation mechanism