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Elsevier6
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✓Food Hydrocolloids6
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Li-Rong Chen results 6 · Newest (Page 1/1, per page 25)
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Journal: Food Hydrocolloids ×Author: Li-Rong Chen ×Clear All Filters
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One stone, two birds: Preparation of nutritionally fortified and easy-to-swallow 3D printed pea protein gel based on high internal phase emulsionsNARA Subscribed
Food Hydrocolloids · 2026 · Vol. 171 · Elsevier
Wei Liang; Junhong Xie; Qiannan Zhao; Chenghong Jiang; Xiaofeng Zhan; Mingrong Chen; Lu Zhang; Chuan Li; Jianhua Rong; Yang Hu
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Modifying duck myofibrillar proteins using sodium bicarbonate under cold plasma treatment: Impact on the conformation, emulsification, and rheological propertiesNARA Subscribed
Food Hydrocolloids · 2024 · Vol. 150 · Elsevier
Shengqi Jiang; Chunjie Yang; Rong Bai; Ziwei Li; Linlu Zhang; Ya Chen; Xiang Ye; Siying Wang; Hao Jiang; Wu Ding
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Corrigendum to “Co-folding of soy protein isolates and shellac by structural interplays to induce hydrogels” [Food Hydrocolloids 139 (2023) 108527]NARA Subscribed
Food Hydrocolloids · 2023 · Vol. 140 · Elsevier
Yang Guo; Zhi-guo Zhang; Jing Cai; Wei-rong Li; Ling-yun Chen; Wei-cheng Wu
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Air-water interfacial properties and quantitative description of pea protein isolate-Tween 20NARA Subscribed
Food Hydrocolloids · 2023 · Vol. 139 · Elsevier
Qian Shen; Wei Zheng; Fei Han; Jingnan Zuo; Jun Dai; Cuie Tang; Rong Song; Bin Li; Yijie Chen
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Linear and nonlinear interface rheological behaviors and structural properties of pea protein (vicilin, legumin, albumin)NARA Subscribed
Food Hydrocolloids · 2023 · Vol. 139 · Elsevier
Qian Shen; Jing Li; Xiaojun Shen; Xinyu Zhu; Jun Dai; Cuie Tang; Rong Song; Bin Li; Yijie Chen
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Co-folding of soy protein isolates and shellac by structural interplays to induce hydrogelsNARA Subscribed
Food Hydrocolloids · 2023 · Vol. 139 · Elsevier
Yang Guo; Zhi-guo Zhang; Jing Cai; Wei-rong Li; Ling-yun Chen; Wei-cheng Wu
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