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
Stability and catalytic performance of Single-Atom catalysts supported on BN-ixene nanosheets for Hydrogen Adsorption, Dissociation, and CO2 reduction reaction to formic acid

Ali Hussain, Aqsa Naeem et al. - Jan 2027

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
Effects of hydrogen addition on combustion and emission characteristics of diesel–air mixtures in a rapid compression machine

Son Hoang Do, Jhe-Kai Lin et al. - Jan 2027

Read More
Journal Ideas PyMinds Charcha More
PORE

About

About Us

Resources

Help Center Research Guides Citescore

Legal

Terms of Service Privacy Policy Cookie Policy Accessibility

Connect

Contact Us
© 2026 PORE. Content available under CC BY-NC 4.0