Bookmark (0)
Please login to bookmark
Close
Publication date: March 2026
Source: Journal of Food Engineering, Volume 407
Author(s): Xinyu Wei, Limin Cheng, Wenchao Liu, Zhenbin Liu, Chaofan Guo, Linlin Li, Weiwei Cao, Xu Duan, Guangyue Ren, Weihua Guo, Wei Chen, Lifeng Pan
Publication date: March 2026Source: Journal of Food Engineering, Volume 407Author(s): Xinyu Wei, Limin Cheng, Wenchao Liu, Zhenbin Liu, Chaofan Guo, Linlin Li, Weiwei Cao, Xu Duan, Guangyue Ren, Weihua Guo, Wei Chen, Lifeng Pan Read More
Related posts:
Analysis of shrinkage deformation behavior in microwave vacuum drying of Chinese yam based on evolution of physical properties
Pretreatment-driven shrinkage regulation in Chinese yam during multiphase microwave drying
Effects of fatty acids with different chain lengths on the microwave freeze-drying characteristics and cross-linking behavior of wheat starch-fatty acid complexes
Exploring mussel adhesive protein as a natural Pickering emulsion stabilizer for 3D food printing applications
Combining protein fibrosis with dynamic non-covalent crosslink to improve the mechanical properties of high internal phase emulsion and its application in hollow model printing
Fermentation of soybean residue by A. auricula: Mechanisms and uses