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Journal of Food Science|October 27, 2026
Tea Polyphenols Modulate Gel Properties and Hydrolysis Behavior of Sweet Potato StarchJia Kong, Jinwang Li, An Zhou, et al.
Journal of Food Science|November 2, 2026
From Oleogel Structure to Product Performance: Rice Wax- and Glyceryl Monostearate-Based Palm Oil Alternatives for Chocolate SpreadsIsabel Suarez-Franco, Rui M Rodrigues, Jorge M Vieira, et al.
Journal of Food Science|November 1, 2026
Potential Mechanisms Governing the Eating Quality of Emulsified Sausages: Insights From Emulsification TimeCheng Qu, Shuxian Ding, Zhaoming Wang
Journal of Food Science|November 5, 2026
Advances in the Application of Black Soldier Fly Larvae as a Novel Protein Resource in Feed and FoodXifeng Wang, Zhihua Liu, Ziling Wang, et al.
Journal of Food Science|June 15, 2022
Effect of agave fructans on xanthan rheology: Impact on sodium caseinate emulsion propertiesMaría Guadalupe Sosa-Herrera, Laura Patricia Martínez-Padilla, Virginia Agustina Delgado-Reyes, et al.
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