Gallic acid encapsulation modulates the rheological, structural and functional properties of calcium-induced jack bean protein cold-set gels

Food Hydrocolloids 2026

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Authors: Feyisola Fisayo Ajayi, Kwan You, Sajid Maqsood, Da Chen
DOI: 10.1016/j.foodhyd.2026.112549
Cited by: 1
References: 65

Fields of Study & Subjects

Proteins in Food Systems Microencapsulation and Drying Processes Protein Hydrolysis and Bioactive Peptides

Publication details

Journal / source
Food Hydrocolloids
Publisher
Elsevier BV
Volume
176
Pages
112549–112549
Publication date
10 February 2026
Language
EN