Bookmark (0)
Please login to bookmark
Close
Publication date: July 2026
Source: Innovative Food Science & Emerging Technologies, Volume 111
Author(s): Muhammad Hamza Sardar, Maria Rahman, Taskeen Zafar, Chaoyi Duan, Mingfeng Xu, Sida Fu, Rongrong Yu
Publication date: July 2026Source: Innovative Food Science & Emerging Technologies, Volume 111Author(s): Muhammad Hamza Sardar, Maria Rahman, Taskeen Zafar, Chaoyi Duan, Mingfeng Xu, Sida Fu, Rongrong Yu Read More
Related posts:
A practical approach to tailoring the texture of soy-meat hybrid batters through penetration force-guided hydration of soy protein isolates
Effects of ultrasound-assisted emulsification and enzyme-catalyzed cross-linking on the structural, rheological and digestive properties of myofibrillar protein-peanut oleosome emulsion gels
Characterization of cold plasma-induced covalent conjugation of diverse polyphenols to β-lactoglobulin: Impacts on functionality and antigenicity
Characteristics of biofilm-state Streptococcus thermophilus and its impact on bacterial tolerance to drying and storage
Optimization of superheated steam extraction of essential oil from Citrus limetta Peel by response surface methodology
From isolate to concentrate: Insights into the texturization of pea protein systems during high-moisture extrusion