Morchella esculenta protein‑sodium alginate composite gels: Properties and formation mechanism

Food Chemistry 2026

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Authors: Yangjie Zhou, Zhenan Rao, Ziang Tian, Fuhua Li, Xiaojuan Lei, Jichun Zhao, Kaihong Zeng, Jian Ming
DOI: 10.1016/j.foodchem.2026.148183
Cited by: 2
References: 64

Fields of Study & Subjects

Proteins in Food Systems Hydrogels: synthesis properties applications Polysaccharides Composition and Applications

Publication details

Journal / source
Food Chemistry
Publisher
Elsevier BV
Volume
506
Pages
148183–148183
Publication date
28 January 2026
Language
EN