Bookmark (0)
Please login to bookmark
Close
Publication date: March 2026
Source: Food Hydrocolloids, Volume 172, Part 2
Author(s): Ieuan Roberts-Harry, Braulio A. Macias-Rodriguez, Krassimir P. Velikov
Publication date: March 2026Source: Food Hydrocolloids, Volume 172, Part 2Author(s): Ieuan Roberts-Harry, Braulio A. Macias-Rodriguez, Krassimir P. Velikov Read More
Related posts:
Deposition of hierarchically porous cellulose microfibril films via emulsion templating and drying at ambient temperature
Probing multiscale structure of plant protein-based food system: Application of small-angle X-ray and neutron scattering (SAXS/SANS)
Lysozyme amyloid fibrils as safe functional materials: From molecular insights to functional applications
Green dissolution of waxy corn starch in water-rich deep eutectic solvents: Urea-mediated hydrogen bond disruption for non-derivatizing processing
Changes of physicochemical and structural properties of wheat gluten induced by apple pectin with different molecular weights
Cold plasma pretreatment enhances the structure and controlled release of neutral soybean protein isolate amyloid fibril emulsion gels loaded with resveratrol