Bookmark (0)
Please login to bookmark
Close
Publication date: March 2026
Source: Food Hydrocolloids, Volume 172, Part 3
Author(s): Anna-Lena Wahl, Jörg Hinrichs
Publication date: March 2026Source: Food Hydrocolloids, Volume 172, Part 3Author(s): Anna-Lena Wahl, Jörg Hinrichs Read More
Related posts:
Clean-label pyroconversion of wheat starch using pectin hydrolysates: role of protease treatment in retrogradation regulation
Study on the amphiphilic gelation of corn germ globulin by ultrasonic pretreatment regulated by the concentration of tremella polysaccharide: interactions, gel properties, water-oil properties
Structural engineering of plant-based meat alternatives via salt incorporation: Comparative analysis with cooked chicken breast and evaluation of structural stability under thermal pasteurization and freeze–thaw treatment
In-line salt solution injection as an ionic modulation strategy in high-moisture extursion of plant-based meat alternatives: Effects on fibrous structuring
Formation of pea protein fibrils via novel trypsin-assisted self-assembling process
Composite pea protein-konjac glucomannan aerogels as templates for D-limonene loaded oleogels: Impact of pressure and temperature of supercritical drying