Advancing salt reduction technologies: AI-assisted structural design of starch-based emulsion gel systems for next-generation low sodium food formulations

Leave a Comment / Procesos Alimentarios / By
Bookmark (0)
Please login to bookmark Close

Publication date: October 2025

Source: Trends in Food Science & Technology, Volume 164

Author(s): Weihao Meng, Yuqiao Ren, Song Miao

​Publication date: October 2025Source: Trends in Food Science & Technology, Volume 164Author(s): Weihao Meng, Yuqiao Ren, Song Miao Read More

Related posts:

Default ThumbnailToward a new industry 5.0 paradigm for human-centered food manufacturing: AI-enabled digitization of nano-scale smart nutrient carriers Default ThumbnailThe role of oil forms in extrusion for plant-based meat analog design: A review Default ThumbnailContaminant prevention framework of the global food supply chain: Food security solutions for zero hunger Default ThumbnailFood hydrogels: Experimental and theoretical aspects relating to their formulation and application Default ThumbnailProkaryotic Argonaute-based multiplexed detection assays for food safety: Recent advances and perspectives Default ThumbnailModulating multi-scale structural resistant starch for precision nutrition in gut microbiota to promote host health: A review