Structural basis of the cryoprotective sol-gel transition in a Phyllanthus emblica L. polysaccharide fraction for frozen dough applications

Food Hydrocolloids 2026

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Authors: Tong Zhang, Jia-Qin Fang, Ping-ping Wang, Chun Chen
DOI: 10.1016/j.foodhyd.2026.112842
Cited by: 8
References: 64

Fields of Study & Subjects

Seaweed-derived Bioactive Compounds Proteins in Food Systems Microencapsulation and Drying Processes

Publication details

Journal / source
Food Hydrocolloids
Publisher
Elsevier BV
Volume
180
Pages
112842–112842
Publication date
5 May 2026
Language
EN