Bookmark (0)
Please login to bookmark
Close
Publication date: 31 January 2026
Source: Food Research International, Volume 224
Author(s): Jiarui Li, Dequan Zhang, Ming Tian, Chengjun Min, Debao Wang, Xin Li, Xiaotong Sun, Yanan Tang, Yuxia Qi, Chengli Hou
Publication date: 31 January 2026Source: Food Research International, Volume 224Author(s): Jiarui Li, Dequan Zhang, Ming Tian, Chengjun Min, Debao Wang, Xin Li, Xiaotong Sun, Yanan Tang, Yuxia Qi, Chengli Hou Read More
Related posts:
Structural basis for the anti-aging effects of hydroxyproline-BCAA dipeptides: An integrated computational and experimental approach
Effects of static magnetic field exposure timing and duration at postmortem on water-holding capacity of fresh pork
Mutant transcription factor CopR promotes LDB_RS05285 expression to suppress yogurt post-acidification and enhance texture stability
Systematic characterization of the volatile flavor compounds and microbial communities of “Tianpei” — A whole-grain fermented food from Western China
Insights into the stabilization mechanism, rheology, and printability of high internal phase emulsions based on metal-phenolic networks and soy protein isolate
Tunable techno-functional properties of pea protein gel through microbial transglutaminase synergize pea inner fiber with varying particle sizes and volumetric ratio