Bookmark (0)
Please login to bookmark
Close
Publication date: May 2026
Source: Food Hydrocolloids, Volume 174
Author(s): Minghao Xu, Yating Xu, Shengyang Ji, Yonghao Liu, Diyi Zhang, Lin Feng, Yinliang Wu, Peng Zhang, Jianfu Shen, Baiyi Lu
Publication date: May 2026Source: Food Hydrocolloids, Volume 174Author(s): Minghao Xu, Yating Xu, Shengyang Ji, Yonghao Liu, Diyi Zhang, Lin Feng, Yinliang Wu, Peng Zhang, Jianfu Shen, Baiyi Lu Read More
Related posts:
Stimulus-responsive 4D printed coaxial core-shell gels: Synergistic regulation of color and flavor
Sub-denaturing thermal pretreatment modulates lactoferrin-quercetin interactions: Structural dynamics, binding mechanisms, and functional synergy
Fouling in beer clarification using polyethersulfone hollow fiber membranes
Impact of konjac glucomannan on starch digestibility: An in – depth exploration of properties and dynamics
Iron-modulable lactoferrin toward personalized food ingredients with controllable properties
Environmental stress-stable bigels structured by sitosterol–oryzanol and guar gum: Dual-network mechanism and food-relevant applications