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easat-10401	orcid.org	https://orcid.org/0000-0003-2912-1191
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easat-10401	doi.org	https://doi.org/10.1021/jf60186a027
easat-10401	doi.org	https://doi.org/10.1016/j.foodhyd.2022.107673
easat-10401	doi.org	https://doi.org/10.3390/foods12081615
easat-10401	doi.org	https://doi.org/10.1016/j.lwt.2009.11.006
easat-10401	doi.org	https://doi.org/10.3390/gels8090566
easat-10401	doi.org	https://doi.org/10.1016/s0268005x(00)00050-3
easat-10401	doi.org	https://doi.org/10.1007/s10971-021-05587-x
easat-10401	doi.org	https://doi.org/10.1016/j.lwt.2022.113202
easat-10401	doi.org	https://doi.org/10.1016/j.postharvbio.2025.113521
easat-10401	doi.org	https://doi.org/10.3390/molecules26030681
easat-10401	doi.org	https://doi.org/10.3390/molecules29112622
easat-10401	doi.org	https://doi.org/10.1016/j.afres.2024.100582
easat-10401	creativecommons.org	https://creativecommons.org/licenses/by/4.0
easat-10401	doi.org	https://doi.org/10.1021/jf60186a027
easat-10401	doi.org	https://doi.org/10.1016/j.foodhyd.2022.107673
easat-10401	doi.org	https://doi.org/10.3390/foods12081615
easat-10401	doi.org	https://doi.org/10.1016/j.lwt.2009.11.006
easat-10401	doi.org	https://doi.org/10.3390/gels8090566
easat-10401	doi.org	https://doi.org/10.1016/s0268-005x(00)00050-3
easat-10401	doi.org	https://doi.org/10.1016/s0268-005x(00)00050-3
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easat-10401	doi.org	https://doi.org/10.1016/j.postharvbio.2025.113521
easat-10401	doi.org	https://doi.org/10.3390/molecules26030681
easat-10401	doi.org	https://doi.org/10.3390/molecules29112622
easat-10401	doi.org	https://doi.org/10.1016/j.afres.2024.100582
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easat-10401	doi.org	https://doi.org/10.31381/paideia.v11i1.3791
easat-10401	doi.org	https://doi.org/10.31381/biotempo.v18i1.3932
easat-10401	doi.org	https://doi.org/10.1016/j.carbpol.2007.11.002
easat-10401	doi.org	https://doi.org/10.1111/jtxs.12685
easat-10401	doi.org	https://doi.org/10.1080/10408398.2021.1963665
easat-10401	doi.org	https://doi.org/10.1016/j.heliyon.2023.e22060
easat-10401	doi.org	https://doi.org/10.1080/10408398.2022.2033953
easat-10401	doi.org	https://doi.org/10.15587/1729-4061.2022.256921
easat-10401	doi.org	https://doi.org/10.1111/jtxs.12861
easat-10401	doi.org	https://doi.org/10.1007/s11947-025-04029-8
easat-10401	doi.org	https://doi.org/10.1111/jfpe.14782
easat-10401	doi.org	https://doi.org/10.1039/d3fo03041e
easat-10401	doi.org	https://doi.org/10.3390/gels10090580
easat-10401	doi.org	https://doi.org/10.3390/foods11203188
easat-10401	doi.org	https://doi.org/10.1016/j.ijbiomac.2021.02.030
easat-10401	doi.org	https://doi.org/10.1016/j.lwt.2025.117442
easat-10401	dx.doi.org	http://dx.doi.org/10.13005/bbra/2152
easat-10401	doi.org	https://doi.org/10.31381/paideia.v11i1.3791
easat-10401	doi.org	https://doi.org/10.31381/biotempo.v18i1.3932
easat-10401	doi.org	https://doi.org/10.1016/j.carbpol.2007.11.002
easat-10401	doi.org	https://doi.org/10.1111/jtxs.12685
easat-10401	doi.org	https://doi.org/10.1080/10408398.2021.1963665
easat-10401	doi.org	https://doi.org/10.1016/j.heliyon.2023.e22060
easat-10401	doi.org	https://doi.org/10.1080/10408398.2022.2033953
easat-10401	doi.org	https://doi.org/10.15587/1729-4061.2022.256921
easat-10401	doi.org	https://doi.org/10.1111/jtxs.12861
easat-10401	doi.org	https://doi.org/10.1007/s11947-025-04029-8
easat-10401	doi.org	https://doi.org/10.1111/jfpe.14782
easat-10401	doi.org	https://doi.org/10.1039/d3fo03041e
easat-10401	doi.org	https://doi.org/10.3390/gels10090580
easat-10401	doi.org	https://doi.org/10.3390/foods11203188
easat-10401	doi.org	https://doi.org/10.1016/j.ijbiomac.2021.02.030
easat-10401	doi.org	https://doi.org/10.1016/j.lwt.2025.117442