Bookmark (0)
Please login to bookmark
Close
Publication date: 1 February 2026
Source: Food Research International, Volume 225
Author(s): Jiaohan Zhan, Jiahong Wang, Li Jiang, Jiahe Li, Jiangxin Li, Juan Cao, Yiyang Du, Tingxu Yan, Ying Jia, Bosai He
Publication date: 1 February 2026Source: Food Research International, Volume 225Author(s): Jiaohan Zhan, Jiahong Wang, Li Jiang, Jiahe Li, Jiangxin Li, Juan Cao, Yiyang Du, Tingxu Yan, Ying Jia, Bosai He Read More
Related posts:
Systematic analysis of the potential prebiotic effects of Blackberry Seed Polysaccharides by utilizing the in vitro spatio-temporal dynamic digestion models
Enhancing long-term stability of β-Conglycinin-based high internal phase emulsions via metal–phenolic network coatings: Based on the structural differences among metal–phenolic networks
Evolutionary pattern of liquid-liquid phase separation in amphiphilic molecular self-assembly during the natural aging process of strong-aroma Baijiu
Strategy for enhanced selective adsorption of bisphenol compounds in food samples
Physicochemical properties, microstructure and protein profiling of camel milk powder: A comparison of spray drying and low-temperature vacuum drying
Effects of water activity on the flavor characteristics and drying quality of asparagus lettuce: The alteration of cell wall structure and water distribution