Bookmark (0)
Please login to bookmark
Close
Publication date: December 2025
Source: Food Research International, Volume 221, Part 3
Author(s): Xiang Pan, Qi Li, Dan Yuan, Mouming Zhao, Zhenglong Gu, Feibai Zhou
Publication date: December 2025Source: Food Research International, Volume 221, Part 3Author(s): Xiang Pan, Qi Li, Dan Yuan, Mouming Zhao, Zhenglong Gu, Feibai Zhou Read More
Related posts:
Controlled degradation behavior of typical subunits dominated the assembly of soy protein via coupled enzymatic hydrolysis-thermal treatment
Varietal-dependent flavor dynamics in Piper nigrum L. under thermal processing: Unraveling key aroma compounds and processing adaptability mechanisms
Evaluation of Lentilactobacillus kefiri NM119–2 as a novel probiotic in fermented milk: functional properties and metabolic impact
Postbiotic delivery via alginate encapsulation alleviates DSS-induced colitis by modulating gut microbiota and SCFA-mediated immune signaling
Machine learning-driven screening of antioxidant peptides from macadamia nuts: In vitro experimental validation and mechanistic insights
Biofabricated bacterial cellulose microcarriers for cultured meat applications