Bookmark (0)
Please login to bookmark
Close
Publication date: June 2026
Source: Trends in Food Science & Technology, Volume 172
Author(s): Qihao Wang, Youming Tan, Wenlu Li, Hong Zeng, Yanbo Wang
Publication date: June 2026Source: Trends in Food Science & Technology, Volume 172Author(s): Qihao Wang, Youming Tan, Wenlu Li, Hong Zeng, Yanbo Wang Read More
Related posts:
Advancing food science through quantum chemistry calculation: A cutting-edge strategy
Investigating the effect of cross-linkers on the texture of plant-based meat via molecular docking and density functional theory
Decoding the aroma-active compounds and sensory impact of dried grass carp (Ctenopharyngodon idella) from different regions through GC×GC–TOFMS
Food-grade W/O/W emulsion-filled sodium alginate hydrogel for co-delivery of riboflavin and curcumin
Aquatic biopeptides in flavor and metabolic regulation: A convergence of biochemistry and artificial intelligence
Food-derived bioactive peptides for anxiety and sleep management: Mechanistic insights, bidirectional interactions, structure-activity relationship, and targeted preparation