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Food Hydrocolloids - ResearchHub

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Journal

Food Hydrocolloids

0268-005X · Elsevier BV

5 verified public works

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Non-covalent interactions between pectin and volatiles modulate flavor formation in goji berry (Lycium barbarum L.) during pulsed vacuum drying

2027 · 0 citations

Rheo-tribological measurements and trained sensory panel texture perception across size-controllable whey protein microgels

2027 · 0 citations

Multiscale structure-function design of modified fish gelatin for gels, interfaces, films, and printable food matrices: A comprehensive review

2027 · 0 citations

Effects of salt ion identity and concentration on the acid-heat-induced aggregation behavior of lysozyme and the stability of the resulting emulsions

2027 · 0 citations

Controlled ball milling enhances the lubrication performance of proso millet flour dispersions

2027 · 0 citations

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