The perfect hydrocolloid stabilizer: Imagination versus reality
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference201 articles.
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2. Improving emulsifying properties of okara-derived insoluble soybean fiber (ISF): contribution of steam-cooking processing and various fractions of ISF;Food Bioscience;2024-06
3. Phosphate type dependent phosphorylation on the interfacial and emulsion stabilizing behaviors of goose liver protein: Perspective of protein charging;Colloids and Surfaces B: Biointerfaces;2024-06
4. General approaches to biopolymer-based Pickering emulsions;International Journal of Biological Macromolecules;2024-05
5. Food Hydrocolloids: Structure, Properties, and Applications;Foods;2024-04-01
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