Tannic acid addition modulates the gelling properties of soybean and faba bean proteins differently

Authors: Iris Faber, Laurice Pouvreau, Atze Jan van der Goot et al.
Publication: Food Hydrocolloids
Published: Jul 1, 2026
Source: Crossref
Back to Search View Original Cite This Article

Related Articles

EFFECT OF SPRAYING WITH SALICYLIC ACID AND CALCIUM CHLORIDE ON THE YIELD CHARACTERISTICS OF CORM AND CORMLETS FOR THREE CULTIVARS OF Gladiolus X hortulanus L

Saja Allawii, Ammar Al-atrakchii - Aug 2031

Read More
Models for Order-of-Addition Screening Experiments

Jing-Wen Huang, Hongquan Xu - Jan 2028

Read More
Extraction and Matching of Finger Vein and Iris pattern-based Authentication System using CNN and Deep Learning

K. Appasamy, R.S. Shanmugasundaram - Jan 2027

Read More
Characterizing and Comparing Order-of-Addition Orthogonal Arrays

Shin-Fu Tsai - Jan 2027

Read More
Effect of ultraviolet-irradiated modified gallic acid (UVC-GA) on the intestinal microbiota of mice

Xu Luo, Guangzheng Jiang et al. - Dec 2026

Read More