Bookmark (0)
Please login to bookmark
Close
Publication date: December 2025
Source: Food Research International, Volume 221, Part 2
Author(s): Lin Zhang, Dengcheng Li, Lijuan Zhou, Liping Zhu, Ruiqi Zhang, Qiongping Hong, Sixin Liu, Congfa Li
Publication date: December 2025Source: Food Research International, Volume 221, Part 2Author(s): Lin Zhang, Dengcheng Li, Lijuan Zhou, Liping Zhu, Ruiqi Zhang, Qiongping Hong, Sixin Liu, Congfa Li Read More
Related posts:
Mechanism of fish bones softening during ultrasound combined with acetic acid treatment of ready-to-eat grass carp pieces
AI-based smart pretreatment of fresh fruits and vegetables before processing: Research progress and application prospects
Synergistic induction of molten globule-like structures by sonication with chemical stabilizers for high-quality lamb liver protein extraction
Enhancing emulsifying properties of coconut endosperm pomace cellulose through ball milling, plasma, and ultrasonication: Structural modification-driven interfacial behavior and Pickering emulsion stability
Characteristic aroma changes during the sauce-flavoured black pork processing based on HS-SPME-GC-O-MS and aroma recombination/omission experiments of the final product
Tunable techno-functional properties of pea protein gel through microbial transglutaminase synergize pea inner fiber with varying particle sizes and volumetric ratio