Bookmark (0)
Please login to bookmark
Close
Publication date: October 2026
Source: Food Hydrocolloids, Volume 179
Author(s): Mengyue Li, Guifang Huang, Hao Cheng, David Julian McClements, Jianwei Zhao, Qing Hong, Zhenmin Liu, Zhengyu Jin, Long Chen
Publication date: October 2026Source: Food Hydrocolloids, Volume 179Author(s): Mengyue Li, Guifang Huang, Hao Cheng, David Julian McClements, Jianwei Zhao, Qing Hong, Zhenmin Liu, Zhengyu Jin, Long Chen Read More
Related posts:
Effects of wheat starch and gluten protein interaction on fried flour products during processing
Plant-based emulsion gels assembled from potato protein, β-glucan and olive oil: Structure, functionality, and application as low-fat butter replacers
Unraveling the health contributions of five key bioactives in virgin olive oil: A dose-based comparative review