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Elsevier5
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✓Food Hydrocolloids5
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Li-Rong Zhao results 5 · Newest (Page 1/1, per page 25)
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Journal: Food Hydrocolloids ×Author: Li-Rong Zhao ×Clear All Filters
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Proanthocyanidin/laccase-mediated cross-linking enhances the structural stability and rheological properties of collagen solutionsNARA Subscribed
Food Hydrocolloids · 2026 · Vol. 175 · Elsevier
Junhong Xie; Li Feng; Fanghui Deng; Wei Yue; Wei Liang; Qiannan Zhao; Wentao Ma; Jianhua Rong; Shanbai Xiong; Yang Hu
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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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Effect of preheating-induced structural changes of mung bean starch and protein on the phase behavior, physicochemical properties, and digestibility of composite hydrogelsNARA Subscribed
Food Hydrocolloids · 2025 · Vol. 166 · Elsevier
Yue Gu; Rong Xu; David Julian McClements; Tongxun Liu; Qingyun Li; Guowan Su; Mouming Zhao; Qiangzhong Zhao
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Myofibrillar protein aggregate evolution regulates interfacial adsorption behavior to maintain long-term stability of high internal phase Pickering emulsionsNARA Subscribed
Food Hydrocolloids · 2025 · Vol. 163 · Elsevier
Jiaqi Zhao; Ruren Li; Futong Song; Mingying Du; Zhifu Liu; Liangyan Rong
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Foaming and interfacial properties of desalted duck egg white nanogels after weak enzymatical hydrolyzationNARA Subscribed
Food Hydrocolloids · 2023 · Vol. 134 · Elsevier
Bin Zhou; Jingyun Zhao; Yujuan Rong; Mengchen Li; Hongshan Liang; Bin Li; Jing Sun
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