Effect of plasma-activated water on the formation of wheat starch-lauric acid-β-lactoglobulin ternary complexes during extrusion

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

Publication date: October 2025

Source: Innovative Food Science & Emerging Technologies, Volume 105

Author(s): Bin Niu, Jiao Fang, Yizhe Yan

​Publication date: October 2025Source: Innovative Food Science & Emerging Technologies, Volume 105Author(s): Bin Niu, Jiao Fang, Yizhe Yan Read More

Related posts:

Default ThumbnailDevelopment of electrospun nanofiber membranes based on ZIF-8 MOF loaded tea polyphenols with pH-responsive release capabilities for food preservation Default ThumbnailMachine learning-driven multimodal optimization of selenium biotransformation and flavor profiling in fermented apple–Yacon functional beverages Default ThumbnailComparative study of texture, gelatinization, retrogradation, structure, and digestibility in starch-hydrocolloid composites: Effects of frozen and unfrozen treatments Default ThumbnailMultiobjective optimization of cyclodextrin-enhanced extraction of caffeoylquinic acids and trigonelline from Coffea arabica pulp via homogenate–ultrasound synergy and hybrid modeling Default ThumbnailProtein structural transitions and cryo-stability of shrimp gel: Effects of setting time at 30 °C in a novel processing system Default ThumbnailEvaluation of computational modeling approaches for continuous flow microwave processing of multiphase food products (solid-liquid mixtures)