Hydrocolloid–small-molecule interactomics in food systems: Linking binding, phase behavior, rheology, flavor release, and bioaccessibility

Food Hydrocolloids 2026

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Authors: Wajid Zaman, Asma Ayaz

DOI: 10.1016/j.foodhyd.2026.112955

Cited by: 4

References: 47

Fields of Study & Subjects

Polysaccharides Composition and Applications Proteins in Food Systems Lipid Membrane Structure and Behavior

References 47