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Gallic acid encapsulation modulates the rheological, structural and functional properties of calcium-induced jack bean protein cold-set gels

Feyisola Fisayo Ajayi; Kwan-Mo You; Sajid Maqsood; Da Chen
Food Hydrocolloids · Vol. 176 · pp. 112549 · 2026
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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2026-07-01
Publication Year2026
Volume176
Pages112549
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2026.112549
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1986-09-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
Publisher PageOpen Publisher Page
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