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Jia ZHAO
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Cited by
Year
Physicochemical and microstructural properties of fermentation-induced almond emulsion-filled gels with varying concentrations of protein, fat and sugar contents
J Zhao, B Bhandari, C Gaiani, S Prakash
Current research in food science 4, 577-587, 2021
212021
Altering almond protein function through partial enzymatic hydrolysis for creating gel structures in acidic environment
J Zhao, B Bhandari, C Gaiani, S Prakash
Current Research in Food Science 5, 653-664, 2022
82022
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