Bookmark (0)
Please login to bookmark
Close
Publication date: 1 February 2026
Source: Food Research International, Volume 225
Author(s): Bo Bi, Meng Kang, Qianru Lin, Qun Wang, Xiaoqing Li, Zhuming Ye, Chi-Tang Ho, Yong Cao
Publication date: 1 February 2026Source: Food Research International, Volume 225Author(s): Bo Bi, Meng Kang, Qianru Lin, Qun Wang, Xiaoqing Li, Zhuming Ye, Chi-Tang Ho, Yong Cao Read More
Related posts:
Physicochemical properties, microstructure and protein profiling of camel milk powder: A comparison of spray drying and low-temperature vacuum drying
Characterization of key aroma-active compounds in onion seasoning oil via sensory-directed flavor analysis and gas chromatography‑sulfur chemiluminescence detection
Association colloids in flaxseed oil: Supramolecular platforms for targeted antioxidant delivery
Construction of bilayer emulsion gel with composite essential oils based on A-type gelatin and gum arabic: Potential application in food preservation
Hydrophobic/disulfide bonds-driven self-assembly hydrogels of sarcoplasmic protein recovered from surimi rinsing water: Rheology, texture, molecular interactions influenced by different methods
Effects of water activity on the flavor characteristics and drying quality of asparagus lettuce: The alteration of cell wall structure and water distribution