Bookmark (0)
Please login to bookmark
Close
Publication date: 1 February 2026
Source: Food Research International, Volume 225
Author(s): Xiaoqiong Yao, Minmin Hu, Yifen Wang, Wenzheng Shi, Xichang Wang, Changhu Xue, Shuxiang Liu, Donglei Luan
Publication date: 1 February 2026Source: Food Research International, Volume 225Author(s): Xiaoqiong Yao, Minmin Hu, Yifen Wang, Wenzheng Shi, Xichang Wang, Changhu Xue, Shuxiang Liu, Donglei Luan Read More
Related posts:
Effects of 433 MHz solid-state microwave processing on gel properties of sterilized low-salt (1 %) silver carp surimi
Ultrasound-assisted frying: A comprehensive review of mechanisms, quality improvements, and the path to industrial adoption
High internal phase emulsions co-stabilized by rutin and grass carp myofibrillar protein: Multi-scale mechanism analysis based on interface protein composition and molecular dynamics
Zein/eugenol electrospun mats on gelatin/laponite substrate for developing bilayer functional food packaging
Small molecule cocktail for the serum-free Adipogenic induction of adipose-derived stem cells from Larimichthys crocea: Towards the efficient production of cell-cultured fish fat
Effects of water activity on the flavor characteristics and drying quality of asparagus lettuce: The alteration of cell wall structure and water distribution