Bookmark (0)
Please login to bookmark
Close
Publication date: April 2026
Source: Journal of Food Engineering, Volume 408
Author(s): Ao Zhou, Yanchun Yao, Dianbin Su, Xiaojun Meng, Huihui Xu, Lianming Xia, Weiqiao Lv, Xia Sun, Yemin Guo
Publication date: April 2026Source: Journal of Food Engineering, Volume 408Author(s): Ao Zhou, Yanchun Yao, Dianbin Su, Xiaojun Meng, Huihui Xu, Lianming Xia, Weiqiao Lv, Xia Sun, Yemin Guo Read More
Related posts:
Effect of preparation method on the structure, physicochemical properties, and antioxidant activity of quercetin-loaded soy protein isolate-rhamnolipid nanoparticles
Effect of papain on the gelling properties and 3D printability of thermally induced egg yolk gel
Comparative analysis of the non-volatile flavor of Macrobrachium rosenbergii cultured in saline-alkali water and freshwater
Rapid and sensitive detection of prohibited diuretics using silver nanostar-enhanced SERS
Comparison of co-pressing and separate pressing on the oxidative stability and lipidomic signature of ω-6/ω-3 balanced flaxseed-peanut blended oils
Thermal degradation kinetics and behavior of MPN from Ginkgo biloba