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References from Review on Gelling and Foaming Agents in Food: Mechanism and Applications. Local targets link to admitted publications; unresolved targets remain external evidence.
High Methoxyl Pectin From the Soluble Dietary Fiber of Passion Fruit Peel Forms Weak Gel Without the Requirement of Sugar Addition
10.1016/j.carbpol.2020.116616 · 2020 · External reference
Physicochemical Properties of Foam‐Templated Oleogel Based on Gelatin and Xanthan Gum
10.1002/ejlt.201900196 · 2020 · External reference
Unresolved reference
2023 · External reference
Effect of Different Levels of Hydrocolloids on Viscosity and Cloud Stability of Kinnow Juice and Beverages
10.1111/jfpp.14802 · 2020 · External reference
Formation of Pores and Bubbles and Their Impacts on the Quality Attributes of Processed Foods: A Review
10.1016/j.foodres.2024.114494 · 2024 · External reference
Collagen and Gelatin: Structure, Properties, and Applications in Food Industry
10.1016/j.ijbiomac.2023.128037 · 2023 · External reference
Unresolved reference
2023 · External reference
Physico‐Chemical and Foaming Properties of Nanofibrillated Egg White Protein and Its Functionality in Meringue Batter
10.1016/j.foodhyd.2019.105554 · 2020 · External reference
Unresolved reference
2023 · External reference
A Review of Gelatin: Properties, Sources, Process, Applications, and Commercialisation
2021 · External reference
On the Foaming Properties of Plant Proteins: Current Status and Future Opportunities
10.1016/j.tifs.2021.10.001 · 2021 · External reference
Gelatine, Present Use and Future Applications: Decryption of a High‐Value Multi‐Purpose By‐Product of the Agro‐Food Industry
10.26502/jfsnr.2642-110000144 · 2023 · External reference
Effect of Glyceryl Monoolein Addition on the Foaming Properties and Stability of Whipped Oleogels
10.3390/gels8110705 · 2022 · External reference
Characterization of the Aroma Profile and Main Key Odorants of Espresso Coffee
10.3390/molecules26133856 · 2021 · External reference
A Comprehensive Review on Yogurt Syneresis: Effect of Processing Conditions and Added Additives
10.1007/s13197-022-05403-6 · 2023 · External reference
Interactions Between Carrageenans and Milk Proteins: A Microstructural and Rheological Study
10.1021/bm061099q · 2007 · External reference
10.1016/b978-0-12-823983-4.00002-9
10.1016/b978-0-12-823983-4.00002-9 · 2023 · External reference
Application of Agar‐Agar as Food Additives
2021 · External reference
Understanding the Effects of Ultrasound Processng on Texture and Rheological Properties of Food
10.1111/jtxs.12644 · 2022 · External reference
The Physics and Chemistry of Beer Foam: A Review
10.1007/s00217-022-04134-4 · 2023 · External reference
Hydrogel‐Forming Algae Polysaccharides: From Seaweed to Biomedical Applications
10.1021/acs.biomac.0c01406 · 2021 · External reference
Unresolved reference
2023 · External reference
Perspectives of Foam Generation Techniques and Future Directions of Nanoparticle‐Stabilized CO2 Foam for Enhanced Oil Recovery
10.1021/acs.energyfuels.2c02988 · 2023 · External reference
Human and Environmental Toxicity of Sodium Lauryl Sulfate (SLS): Evidence for Safe Use in Household Cleaning Products
2020 · External reference
Syneresis in Agar Hydrogels
10.1016/j.ijbiomac.2009.12.008 · 2010 · External reference
The Role of Continuous Phase Rheology on the Stabilization of Edible Foams: A Review
10.1063/5.0078851 · 2022 · External reference
Unresolved reference
2019 · External reference
Unresolved reference
2019 · External reference
Incorporation of Plant Proteins as Foaming Agents in the Foam‐Mat Drying Method: Elucidated Use in Literature or Lack of Information?
10.1007/s11694-025-04002-1 · 2026 · External reference
10.3390/foods11172683
10.3390/foods11172683 · External reference
Improving Quality Characteristics of Whipped Cream Based on Novel Additives: A Review of Current Status, Challenges, and Strategies
10.1007/s11947-024-03453-6 · 2024 · External reference
Addition of κ‐Carrageenan Increases the Strength and Chewiness of Gelatin‐Based Composite Gel
10.1016/j.foodhyd.2022.107565 · 2022 · External reference
Investigation Into Pectin Extraction and Technological Implementations in the Food Industry
10.1002/jsfa.13638 · 2024 · External reference
10.1201/9781003254430-11
10.1201/9781003254430-11 · 2023 · External reference
Seaweed Polysaccharide Based Products and Materials: An Assessment on Their Production From a Sustainability Point of View
10.3390/molecules26092608 · 2021 · External reference
Thickening and Gelling Agents for Formulation of Thermal Energy Storage Materials–A Critical Review
10.1016/j.rser.2021.111906 · 2022 · External reference
Organogel‐Based Emulsified Systems, Food Applications, Microstructural and Rheological Features—A Review
2022 · External reference
Comparison of Techno‐Functional and Sensory Properties of Sponge Cakes Made With Egg Powder and Different Quality of Powdered Blood Products for Substituting Egg Allergen and Developing Functional Food
10.3389/fnut.2022.979594 · 2022 · External reference
Gel Properties of Agar From Two Gracilaria Species in Sri Lanka and Development of Food Jellies
10.4038/rjs.v13i1.111 · 2022 · External reference
Foaming Characteristics of Beverages and Its Relevance to Food Processing
10.1007/s12393-020-09213-4 · 2020 · External reference
Foaming and Defoaming–Concepts and Their Significance in Food and Allied Industries: A Review
10.1007/s43938-023-00025-6 · 2023 · External reference
Development and Characterization of Films From Campomanesia xanthocarpa and Commercial Citrus Pectins With Different Degrees of Methyl‐Esterification
10.1016/j.ijbiomac.2023.128554 · 2024 · External reference
10.1016/b978-0-12-820104-6.00028-0
10.1016/b978-0-12-820104-6.00028-0 · 2021 · External reference
Foaming Properties and Aggregation Mechanism of Egg White Protein With Different Physical Treatments
10.1016/j.lwt.2021.112505 · 2022 · External reference
The Effect of Different Proportions of Hydrocolloids and Food Emulsifiers on the Physicochemical, Textural and Microbial Properties of Sponge Cake During the Storage Period
2023 · External reference
10.1201/9780429168703-54
10.1201/9780429168703-54 · 2021 · External reference
Lecithin as an Ecofriendly Amphoteric Collector Foaming Agent for the Reverse Flotation of Phosphate Ore
10.1016/j.cherd.2023.10.018 · 2023 · External reference
Crosslinking Strategies for Silk Fibroin Hydrogels: Promising Biomedical Materials
10.1088/1748-605x/abb615 · 2021 · External reference
Current Trends in Protein‐Surfactant Interactions: A Review
10.1016/j.molliq.2021.117344 · 2021 · External reference
The Role of Amide Groups in the Mechanism of Acid‐Induced Pectin Gelation: A Potential pH‐Sensitive Hydrogel Based on Hydrogen Bond Interactions
10.1016/j.foodhyd.2023.108741 · 2023 · External reference
Alginate‐Based Nanomaterials: Fabrication Techniques, Properties, and Applications
10.1016/j.cej.2019.123823 · 2020 · External reference
Mono‐ and Diglyceride Production From Microalgae: Challenges and Prospects of High‐Value Emulsifiers
10.1016/j.tifs.2021.10.027 · 2021 · External reference
Modifying the Structure, Physicochemical Properties, and Foaming Ability of Amaranth Protein by Dual pH‐Shifting and Ultrasound Treatments
10.1016/j.lwt.2021.112561 · 2022 · External reference
Replacement of Animal Proteins in Food: How to Take Advantage of Nutritional and Gelling Properties of Alternative Protein Sources
10.1080/10408398.2021.1956426 · 2023 · External reference
10.1201/9780429290374
10.1201/9780429290374 · 2019 · External reference
Unresolved reference
2022 · External reference
Rheological Properties and Water‐Retaining Power of Agar Hydrogels With Carboxymethyl Cellulose
10.1134/s1070427220070113 · 2020 · External reference
Unresolved reference
2020 · External reference
Soft Confectionery Products: Quality Parameters, Interactions With Processing and Ingredients
10.1016/j.foodchem.2022.132735 · 2022 · External reference
Progress in Synthesis, Properties and Application of Amino Acid Surfactants
10.1016/j.cplett.2022.139499 · 2022 · External reference
10.1007/978-981-16-8125-7_11
10.1007/978-981-16-8125-7_11 · 2022 · External reference
Unresolved reference
2022 · External reference
Progress in Micellar Casein Concentrate: Production and Applications
10.1111/1541-4337.12795 · 2021 · External reference
Pickering Foams Stabilized by Protein‐Based Particles: A Review of Characterization, Stabilization, and Application
10.1016/j.tifs.2023.01.020 · 2023 · External reference
Foam Forming of Fiber Products: A Review
10.1080/01932691.2020.1869035 · 2022 · External reference
Unresolved reference
2020 · External reference
An Overview of Edible Foams in Food and Modern Cuisine: Destabilization and Stabilization Mechanisms and Applications
2024 · External reference
Addressing Clean Label Trends in Commercial Meat Processing: Strategies, Challenges and Insights From Consumer Perspectives
10.3390/foods12102062 · 2023 · External reference
Carrageenan: Structure, Properties and Applications With Special Emphasis on Food Science
10.1039/d5ra03296b · 2025 · External reference
Applications of Plant Polymer‐Based Solid Foams: Current Trends in the Food Industry
10.3390/app11209605 · 2021 · External reference
Seaweed Derived Alginate, Agar, and Carrageenan Based Edible Coatings and Films for the Food Industry: A Review
10.1007/s11694-021-01277-y · 2022 · External reference
10.1201/9781003165941-6
10.1201/9781003165941-6 · 2021 · External reference
Unresolved reference
2023 · External reference
Production and Characterization of the Polysaccharide Xanthan Gum by a Local Isolate of the Bacterium Xanthomonas campestris
2011 · External reference
Pectin Emulsions and Emulgels: Bridging the Correlation Between Rheology and Microstructure
10.1016/j.foodhyd.2023.108868 · 2023 · External reference
10.1201/9780429168703-35
10.1201/9780429168703-35 · 2021 · External reference
Optimizing Chickpea Cooking Water (Aquafaba): Enhancing Superior Foaming and Emulsifying Properties Through Concentration Protocols
10.3390/gastronomy3010003 · 2025 · External reference
10.1201/9780429168703-37
10.1201/9780429168703-37 · 2021 · External reference
Unresolved reference
2024 · External reference
10.1007/978-3-030-55681-5
10.1007/978-3-030-55681-5 · 2020 · External reference
Plant‐Based Emulsions as Dairy Cream Alternatives: Comparison of Viscoelastic Properties and Colloidal Stability of Various Model Products
2024 · External reference
Double‐Crosslinked Effect of TGase and EGCG on Myofibrillar Proteins Gel Based on Physicochemical Properties and Molecular Docking
10.1016/j.foodchem.2020.128655 · 2021 · External reference
Formation, Structural Characteristics, Foaming and Emulsifying Properties of Rice Glutelin Fibrils
10.1016/j.foodchem.2021.129554 · 2021 · External reference
Modification of the Structural and Rheological Properties of β‐Lactoglobulin/κ‐Carrageenan Mixed Gels Induced by High Pressure Processing
10.1016/j.jfoodeng.2019.109851 · 2020 · External reference
Investigations of Foaming, Interfacial and Structural Properties of Dispersions, Batters and Cakes Formed by Industrial Yolk‐Contaminated Egg White Protein
10.1016/j.lwt.2021.112776 · 2022 · External reference
Combination of Egg White Protein and Microgels to Stabilize Foams: Impact of Processing Treatments
10.1016/j.jfoodeng.2019.109860 · 2020 · External reference
Functional Properties and Extraction Techniques of Chicken Egg White Proteins
10.3390/foods11162434 · 2022 · External reference
Casein and Pectin: Structures, Interactions, and Applications
10.1016/j.tifs.2020.01.027 · 2020 · External reference
Recent Progress in the Analytical Chemistry of Champagne and Sparkling Wines
10.1146/annurev-anchem-061318-115018 · 2021 · External reference
A Narrative Review of Alternative Protein Sources: Highlights on Meat, Fish, Egg and Dairy Analogues
2022 · External reference
Algal Polysaccharides‐Based Hydrogels: Extraction, Synthesis, Characterization, and Applications
10.3390/md20050306 · 2022 · External reference
A Comprehensive Review of Food Gels: Formation Mechanisms, Functions, Applications, and Challenges
10.1080/10408398.2022.2108369 · 2024 · External reference
Effects of Natural Waxes on the Interfacial Behavior, Structural Properties and Foam Stabilization of Aerated Emulsions
10.1039/d2fo01670b · 2022 · External reference
A Novel Strategy to Fabricate Stable Oil Foams With Sucrose Ester Surfactant
10.1016/j.jcis.2021.03.021 · 2021 · External reference
Research on the Foaming Mechanism of Microbial Foaming Agent and Its Application in Foam Concrete
10.1016/j.conbuildmat.2023.131041 · 2023 · External reference
Tunable Physical and Mechanical Properties of Gelatin Hydrogel After Transglutaminase Crosslinking on Two Gelatin Types
10.1016/j.ijbiomac.2020.06.185 · 2020 · External reference
Influence of Collagen and Some Proteins on Gel Properties of Jellyfish Gelatin
10.1371/journal.pone.0253254 · 2021 · External reference
Modification Methods and Applications of Egg Protein Gel Properties: A Review
10.1111/1541-4337.12907 · 2022 · External reference
A Comparative Study Between Beeswax and Glycerol Monostearate for Food‐Grade Oleogels
10.3390/gels10040214 · 2024 · External reference
Food Hydrocolloids: Functional, Nutraceutical and Novel Applications for Delivery of Bioactive Compounds
10.1016/j.ijbiomac.2020.09.182 · 2020 · External reference
On the Physicochemical Properties and Foaming Characteristics of Proteins in Cement Environment
10.1016/j.conbuildmat.2022.130204 · 2023 · External reference
Culinary Fluid Mechanics and Other Currents in Food Science
10.1103/revmodphys.95.025004 · 2023 · External reference
Soybean Protein Isolate Gel Particles as Foaming and Emulsifying Agents
10.1016/j.foodhyd.2016.03.028 · 2016 · External reference
10.1002/9781119619383.ch15
10.1002/9781119619383.ch15 · 2023 · External reference
Effects of Different Gelling Agents on the Different Stages of Rice Regeneration in Two Rice Cultivars
10.1016/j.sjbs.2021.06.003 · 2021 · External reference
Recent Developments in Food Foams
10.1016/j.cocis.2020.101394 · 2020 · External reference
Nutritional, Biochemical and Health Properties of Locust Beans and Its Applications in the Food Industry: A Review
10.1007/s13197-023-05765-5 · 2024 · External reference
Thermally Reversible Gel–Sol Transition of Hydrogels via Dissociation and Association of an Artificial Protein Nanocage
10.1021/acs.biomac.3c01285 · 2024 · External reference
A Comprehensive Review of Food Hydrogels: Principles, Formation Mechanisms, Microstructure, and Its Applications
10.3390/gels9010001 · 2022 · External reference
Effects of Charged Surfactants on Interfacial Water Structure and Macroscopic Properties of the Air‐Water Interface
10.1002/cphc.202300062 · 2023 · External reference
A Review on Sodium Lauryl Sulphate‐A Surfactant
2021 · External reference
Unresolved reference
2021 · External reference
A Critical Review of RG‐I Pectin: Sources, Extraction Methods, Structure, and Applications
10.1080/10408398.2023.2204509 · 2023 · External reference
Quality Evaluation of Jam Produced From Fresh and Dried Roselle Calyces ( Hibiscus sabdariffa )
2024 · External reference
10.1007/978-3-031-41459-6_10
10.1007/978-3-031-41459-6_10 · 2023 · External reference
Seaweed Polysaccharides: Emerging Extraction Technologies, Chemical Modifications and Bioactive Properties
10.1080/10408398.2021.1969534 · 2023 · External reference
Gelatin Production From Turkey ( Meleagris gallopavo ) Skin as a New Source: From Waste to a Sustainable Food Gelling Agent
10.1002/jsfa.12630 · 2023 · External reference
Determination of Stabilizer Concentration and Process Effect on the Stability of Milk‐Based Cocoa Beverage
10.1111/1750-3841.70173 · 2025 · External reference
10.1002/9781119711414.ch5
10.1002/9781119711414.ch5 · 2021 · External reference
Agar‐Agar Extraction, Structural Properties and Applications: A Review
2022 · External reference
Ethanol‐Induced Coacervation in Aqueous Gelatin Solution for Constructing Nanospheres and Networks: Morphology, Dynamics and Thermal Sensitivity
10.1016/j.jcis.2020.08.068 · 2021 · External reference
A Review on Important Aspects of Gelatin in the Research and Development of Hydrogels for Vit—B12 Delivery Applications
10.1016/j.jddst.2023.105063 · 2023 · External reference
Determination of the Best Method of Dehydration of Tropical Fruits to be Incorporated in Gelatin‐Based Dessert With Unaltered Sensory Qualities
2021 · External reference
Foamability of Aqueous Solutions: Role of Surfactant Type and Concentration
10.1016/j.cis.2019.102084 · 2020 · External reference
10.1007/978-3-031-30019-6_7
10.1007/978-3-031-30019-6_7 · 2023 · External reference
10.1016/b978-0-12-820057-5.00008-x
10.1016/b978-0-12-820057-5.00008-x · 2021 · External reference
A Short Overview of Bubbles in Foods and Chocolate
10.1016/j.cis.2023.102835 · 2023 · External reference
10.1201/9781003161295-2
10.1201/9781003161295-2 · 2021 · External reference
An Overview of the Functional Properties of Egg White Proteins and Their Application in the Food Industry
10.1016/j.foodhyd.2022.108183 · 2023 · External reference
Rheological Properties of Agar and Carrageenan From Ghanaian Red Seaweeds
10.1016/j.foodhyd.2016.08.023 · 2017 · External reference
Pectin‐Associated Immune Responses in Plant‐Microbe Interactions: A Review
10.1016/j.ijbiomac.2024.132790 · 2024 · External reference
Monocationic Salts of Carrageenans: Preparation and Physico‐Chemical Properties
10.1016/j.foodhyd.2016.09.032 · 2017 · External reference
Pectin: An Overview of Sources, Extraction and Applications in Food Products, Biomedical, Pharmaceutical and Environmental Issues
10.1016/j.focha.2023.100192 · 2023 · External reference
Evaluation of Suitability of Carboxymethyl Cellulose in Performance Improvement of Sodium Lauryl Sulfate Foam and Compressive Strength of Foam Concrete
10.1520/acem20200083 · 2021 · External reference
Pectin Hydrogels: Gel‐Forming Behaviors, Mechanisms, and Food Applications
10.3390/gels9090732 · 2023 · External reference
10.1016/b978-0-323-99468-2.00020-6
10.1016/b978-0-323-99468-2.00020-6 · 2023 · External reference
Role of Sucrose Ester for Enhancing the Food Quality and Safety: A Review
2024 · External reference
Properties and Applications of Amphoteric Surfactant: A Concise Review
10.1002/jsde.12542 · 2021 · External reference
Development in Gelatin‐Matrix Composite Films: The Incorporation of Vitamin C Adducts Enhances the Optical Behaviors of Gelatin Films
10.1016/j.arabjc.2023.105541 · 2024 · External reference
10.1007/978-981-16-2705-7_4
10.1007/978-981-16-2705-7_4 · 2021 · External reference
10.1201/9781003068778-13
10.1201/9781003068778-13 · 2020 · External reference
Construction of a Decellularized Multicomponent Extracellular Matrix Interpenetrating Network Scaffold by Gelatin Microporous Hydrogel 3D Cell Culture System
10.1002/marc.202300508 · 2024 · External reference
10.1201/9781003254430-16
10.1201/9781003254430-16 · 2023 · External reference
Fish Gelatin (Definition, Manufacture, Analysis of Quality Characteristics, and Application): A Review
2020 · External reference
10.1201/9780429168703-108
10.1201/9780429168703-108 · 2021 · External reference
10.1016/b978-0-12-820104-6.00014-0
10.1016/b978-0-12-820104-6.00014-0 · 2021 · External reference
Customer Satisfaction, Loyalty, Knowledge and Competitiveness in the Food Industry
10.1080/1331677x.2019.1627893 · 2019 · External reference
Stabilization of Oil/Water Emulsions Using Soybean Lecithin as a Biobased Surfactant for Enhanced Oil Recovery
2023 · External reference
Molecular Origin for Strong Agarose Gels: Multi‐Stranded Hydrogen Bonding
2021 · External reference
Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation
10.3390/foods10040812 · 2021 · External reference
Mechanism Behind the Deterioration in Gel Properties of Collagen Gel Induced by High‐Temperature Treatments: A Molecular Perspective
10.1016/j.foodres.2023.112985 · 2023 · External reference
Trends and Challenges of Starch‐Based Foams for Use as Food Packaging and Food Container
10.1016/j.tifs.2021.12.005 · 2022 · External reference
Prospects of Gels for Food Applications From Marine Sources : Exploring Microalgae
2025 · External reference
Unresolved reference
2024 · External reference
Versatile Polysaccharides for Application to Semi‐Solid and Fluid Foods: The Pectin Case
10.3390/fluids8090243 · 2023 · External reference
Deciphering the Molecular Mechanism of Water Interaction With Gelatin Methacryloyl Hydrogels: Role of Ionic Strength, Ph, Drug Loading and Hydrogel Network Characteristics
2021 · External reference
Unresolved reference
2020 · External reference
Whey Proteins: Musings on Denaturation, Aggregate Formation and Gelation
10.1080/10408398.2019.1708263 · 2020 · External reference
10.1007/978-3-030-48686-0_9
10.1007/978-3-030-48686-0_9 · 2020 · External reference
Phase Separation and Gelation of Gelatin‐Glucose Syrup Mixtures and Gummy Confections: Effects of Moisture Content, Sugars, Citric Acid, and Citrates
10.1016/j.foodhyd.2024.110006 · 2024 · External reference
Recent Advances in the Optimization of the Sensory Attributes of Fried Foods: Appearance, Flavor, and Texture
10.1016/j.tifs.2023.06.012 · 2023 · External reference
The Stability of Aerated Emulsions: Effects of Emulsifier Synergy on Partial Coalescence and Crystallization of Milk Fat
10.1016/j.jfoodeng.2020.110257 · 2021 · External reference
Effects of Combined Treatment With Ultrasound and pH Shifting on Foaming Properties of Chickpea Protein Isolate
10.1016/j.foodhyd.2021.107351 · 2022 · External reference
Insight Into the Mechanism of the Decrease in Mechanical Strength and Water‐Holding Capacity of Gels Made From Oxidized Gelatin
10.1016/j.ijbiomac.2023.128842 · 2024 · External reference
Multivalent Ions as Reactive Crosslinkers for Biopolymers—A Review
10.3390/molecules25081840 · 2020 · External reference
Alginate‐Based Materials: Enhancing Properties Through Multiphase Formulation Design and Processing Innovation
10.1016/j.mser.2024.100799 · 2024 · External reference
Partial Coalescence and Whipping Capabilities of Dairy Aerated Emulsions as Affected by Inclusion of Monoglycerides With Different Fatty Acid Species
10.1111/1471-0307.12921 · 2023 · External reference
Foaming Properties of Milk Protein Dispersions at Different Protein Content and Casein to Whey Protein Ratios
10.1016/j.idairyj.2020.104758 · 2020 · External reference
Influence of Minerals on the Foaming Properties of Milk
10.1016/j.foodres.2023.112796 · 2023 · External reference
Gel Performance of Surimi Induced by Various Thermal Technologies: A Review
10.1080/10408398.2022.2130154 · 2024 · External reference
Protein/Polysaccharide Intramolecular Electrostatic Complex as Superior Food‐Grade Foaming Agent
10.1016/j.foodhyd.2019.105474 · 2020 · External reference
An Overview of Classifications, Properties of Food Polysaccharides and Their Links to Applications in Improving Food Textures
10.1016/j.tifs.2020.05.020 · 2020 · External reference
Foaming Properties and Sensory Acceptance of Plant‐Based Beverages as Alternatives in the Preparation of Cappuccino Style Beverages
10.1016/j.ijgfs.2022.100623 · 2022 · External reference
Advances in the Preparation, Applications, Challenges, and Future Trends of Polysaccharide‐Based Gels as Food‐Grade Delivery Systems for Probiotics: A Review
10.1111/1541-4337.70111 · 2025 · External reference
Overview of Foam System: Natural Material‐Based Foam, Stabilization, Characterization, and Applications
10.1016/j.foodhyd.2021.107435 · 2022 · External reference
The Influence of Unique Interfacial Networks Based on Egg White Proteins for the Stabilization of High Internal Phase Pickering Emulsions: Physical Stability and Free Fatty Acid Release Kinetics
10.1016/j.foodchem.2024.138448 · 2024 · External reference
Effects of pH and Temperature on the Structure, Rheological and Gel‐Forming Properties of Sugar Beet Pectins
10.1016/j.foodhyd.2021.106646 · 2021 · External reference
Comparative Study on the Foam and Air‐Water Interface Properties of Ethanol‐Soluble and Non‐Ethanol Components in Wheat Aqueous Phase Protein
10.1016/j.foodhyd.2023.109700 · 2024 · External reference
Effect of Potassium‐Ion‐Triggered Double Helix Aggregation on Shakedown Behavior of κ‐Carrageenan/Polyacrylamide Hydrogel
10.3390/gels11060412 · 2025 · External reference
Sucrose and Ca2+ Synergistically Regulate the Rheological Properties of Apple High‐Methoxyl Pectin
10.1016/j.ijbiomac.2024.132397 · 2024 · External reference
Thickening Effects of Ca2+ on Apple High‐Methoxyl Pectin: Dependences on Ca2+ Concentration and the Degree of Esterification
10.1016/j.foodhyd.2022.108441 · 2023 · External reference
Application of Different Hydrocolloids as Fat Replacer in Low‐Fat Dairy Products: Ice Cream, Yogurt and Cheese
10.1016/j.foodhyd.2023.108493 · 2023 · External reference
Acoustic Cavitation for Agri‐Food Applications: Mechanism of Action, Design of New Systems, Challenges and Strategies for Scale‐Up
10.1016/j.ultsonch.2024.106850 · 2024 · External reference