Bookmark (0)
Please login to bookmark
Close
Publication date: March 2026
Source: Food Hydrocolloids, Volume 172, Part 2
Author(s): Xiaole Xiang, Bowen Yin, Zixiao Li, Xinhong Lu, Yinqun Wu, Shugang Li
Publication date: March 2026Source: Food Hydrocolloids, Volume 172, Part 2Author(s): Xiaole Xiang, Bowen Yin, Zixiao Li, Xinhong Lu, Yinqun Wu, Shugang Li Read More
Related posts:
Dual-crosslinked carboxymethyl chitosan-polyphenol hydrogel for stable, antioxidant high internal phase pickering emulsions
Sustainable protein stabilization: Soy β-conglycinin suppresses the heat-induced aggregation of cod protein by blocking active sites
Key structural domains of resistant starch and their role in modulating gut microbiota and short-chain fatty acids production
Pea proteins prepared by self-coacervation: Physicochemical characterization and emulsifying properties
Synergistic stabilization of O/W/O double emulsions: Role of gelatin and beeswax-soybean oil in enhancing structural integrity and rheological properties
Structural complementarity-driven protein complexation of wheat gluten and phosvitin: A synergistic strategy for multifunctional enhancement