pH and temperature-dependent gelation of Torreya grandis nut protein: Molecular interactions and gel network formation

Food Research International 2026

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Authors: Abel Wend‐Soo Zongo, Kaili Gao, Xiaohua Nie, Yuanchao Lu, Jose Manuel Lorenzo, Ningxiang Yu, Xianghe Meng

DOI: 10.1016/j.foodres.2026.119592

Cited by: 3

References: 42

Fields of Study & Subjects

Proteins in Food Systems Probiotics and Fermented Foods Microencapsulation and Drying Processes

References 42