Bookmark (0)
Please login to bookmark
Close
Publication date: February 2026
Source: Journal of Food Engineering, Volume 405
Author(s): Yu Feng, Baichuan Tang, Dingting Zhou, Lihui Zhang, Zhi Huang, Teng Cheng, Shaojin Wang, Xiangyu Guan, Xiaoming Lu
Publication date: February 2026Source: Journal of Food Engineering, Volume 405Author(s): Yu Feng, Baichuan Tang, Dingting Zhou, Lihui Zhang, Zhi Huang, Teng Cheng, Shaojin Wang, Xiangyu Guan, Xiaoming Lu Read More
Related posts:
Impact of cooking moisture on the relationship between starch granule surface microstructure and digestibility of highland barley
The impact of tea polyphenols on the oxidative stability in Antarctic krill meal during storage: phenomena, substances, and potential mechanism
Improved solubility and emulsifying properties of pea protein by microwave-Maillard reaction
Sucrose and melatonin coordinately regulate the quality of Chinese kale sprouts
Performance enhancing of saturated fatty acids with various carbon chain lengths on the structures and properties of zein films in alkaline solvents
The construction of yeast β-glucan coated-edible dock protein nanomicelles for the encapsulation and sustained release of apigenin