Bookmark (0)
Please login to bookmark
Close
Publication date: 31 July 2026
Source: Food Research International, Volume 236
Author(s): Juliano De Dea Lindner, Ana Carolina Ximenes Mesquita, Nicolò Fabulli, Ariane Mendonça Kluczkovski, Alessia Levante, Annalisa Ricci, Sonia Figuccia, Ângelo Paggi Matos, Marília Miotto, Valentina Bernini
Publication date: 31 July 2026Source: Food Research International, Volume 236Author(s): Juliano De Dea Lindner, Ana Carolina Ximenes Mesquita, Nicolò Fabulli, Ariane Mendonça Kluczkovski, Alessia Levante, Annalisa Ricci, Sonia Figuccia, Ângelo Paggi Matos, Marília Miotto, Valentina Bernini Read More
Related posts:
Alkalinization as a non-thermal pretreatment to improve the physicochemical, functional properties, and Salmonella injury of liquid egg whites
Development and validation of an HPLC-DAD method for the determination of artificial colorants in açaí pulp and commercial products
Role of particle size and co-extraction dynamics in the sequential recovery of phenolics, starch, and proteins from potato peel by-products
Magnetic MOF derivatives from Tunable MIL-88A for enhanced lipase immobilization and phosphatidyl EPA/DHA synthesis
Selective precipitation-induced conformational modulation of pea proteins enhances adsorption at the oil–water interface
Chlorella protein-citrus fiber synergistic stabilization emulsions as specialty fats in plant-based meats: enhancing fat characteristics