Bookmark (0)
Please login to bookmark
Close
Publication date: November 2026
Source: Food Hydrocolloids, Volume 180
Author(s): Dongyu Zhao, Mingchun Lv, Zekun Li, Kaiwen Wu, Zhicheng Wei, Xing Li, Xiangyu Liu, Qiming Li, Rongmei Liu, Shangyun Liang, Pengchen Wen, Yuan Li
Publication date: November 2026Source: Food Hydrocolloids, Volume 180Author(s): Dongyu Zhao, Mingchun Lv, Zekun Li, Kaiwen Wu, Zhicheng Wei, Xing Li, Xiangyu Liu, Qiming Li, Rongmei Liu, Shangyun Liang, Pengchen Wen, Yuan Li Read More
Related posts:
Characterization and application of soybean hull dietary fiber as a fat replacer in low-fat ice cream
Controlled degradation behavior of typical subunits dominated the assembly of soy protein via coupled enzymatic hydrolysis-thermal treatment
Fabrication of algal oil oleogels with zein-alginate Conjugates: Ca2+-tuned foam templating
Bidirectional regulation of gluten amyloid fibril formation by hydrocolloids during boiling
Octenyl succinic anhydride-modified chitosan for Pickering emulsion stabilization: Structure-property relationships and rheological behavior
Mechanisms of transglutaminase-induced crosslinking in hybrid surimi/plant protein gels: A focus on mechanical properties and microstructure