Bookmark (0)
Please login to bookmark
Close
Publication date: July 2026
Source: Food Quality and Preference, Volume 141
Author(s): Yixun Xia, Xiaotian Zhang, Ji Dong, Andrew Steel, Nanami Mizutani, Jiaona Jiang, Jiahui Song, Fang Zhong
Publication date: July 2026Source: Food Quality and Preference, Volume 141Author(s): Yixun Xia, Xiaotian Zhang, Ji Dong, Andrew Steel, Nanami Mizutani, Jiaona Jiang, Jiahui Song, Fang Zhong Read More
Related posts:
Improving the characteristics of plant-based whipping cream by replacing hydrogenated vegetable oil with soybean oil body: Roles of tempering temperature
Uncovering pH-driven metastable transitions and thermal aggregation of HMW-GSs via all-atom molecular dynamics simulations
Ion-specific multiscale regulation of gelatinization and retrogradation in normal and waxy wheat starches: Cooperative roles of valence, hydration, and molecular chain architecture
Dynamic flavor changes and metabolite profiles of rose petals during black tea processing
Exploring the role of phytochemical saponins in preventing the thermal aggregation of α-lactalbumin: A multi-dimensional spectrometric analysis
Food contact materials based on N-halamines or photosensitizers: An emerging strategy for developing “rechargeable” antibacterial properties