Investigating the effect of cross-linkers on the texture of plant-based meat via molecular docking and density functional theory

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

Publication date: September 2026

Source: Food Hydrocolloids, Volume 178

Author(s): Jiashuo Huang, Baosong Wang, Qihao Wang, Binglin Li, Wenlu Li, Yanbo Wang

​Publication date: September 2026Source: Food Hydrocolloids, Volume 178Author(s): Jiashuo Huang, Baosong Wang, Qihao Wang, Binglin Li, Wenlu Li, Yanbo Wang Read More

Related posts:

Default ThumbnailAI-driven food bioprocessing: How far its integration with practice? Default ThumbnailAdvancing food science through quantum chemistry calculation: A cutting-edge strategy Default ThumbnailDecoding the aroma-active compounds and sensory impact of dried grass carp (Ctenopharyngodon idella) from different regions through GC×GC–TOFMS Default ThumbnailAquatic biopeptides in flavor and metabolic regulation: A convergence of biochemistry and artificial intelligence Default ThumbnailEnhanced fresh-cut moso bamboo shoot preservation using chitosan films reinforced with cinnamon essential oil emulsion stabilized by cellulose nanofibers prepared by different methods: A comparison Default ThumbnailA rapid-response cellulose aerogel colorimetric indicator for early warning of meat spoilage