Bookmark (0)
Please login to bookmark
Close
Publication date: 15 February 2026
Source: LWT, Volume 242
Author(s): Liangyu Pan, Yuting Chen, Qian Wang, Guangyuan Liu, Yuyu Zhang, Yafei Ma, Panpan Zhang, Zuxiao Yang, Wei Zhang, Dezhi Kong
Publication date: 15 February 2026Source: LWT, Volume 242Author(s): Liangyu Pan, Yuting Chen, Qian Wang, Guangyuan Liu, Yuyu Zhang, Yafei Ma, Panpan Zhang, Zuxiao Yang, Wei Zhang, Dezhi Kong Read More
Related posts:
Modification of emulsifying and gelling properties of tilapia myofibrillar protein using cold plasma treatment
Study on the preparation of non-alcoholic kombucha beverages by re-fermenting kombucha beverages with Acetobacter and Lactobacillus
Hydrophobic interactions between gallic acid and buckwheat: Impacts on structural, rheological, and digestive properties of extruded noodles
Comparative study on the differences of non-volatile and volatile compounds in ten edible flower teas: An integrated multi-omics, molecular-docking and machine-learning approach
A comprehensive review on heating modification of plant proteins: mechanism, influencing factors, structural and functional properties, challenges, and future perspectives
Effects of Hofmeister cations (K+, Na+, Mg2+, Ca2+) on the structure, texture, and digestion of high-moisture extruded pea protein meat analogs