Bookmark (0)
Please login to bookmark
Close
Publication date: October 2025
Source: Innovative Food Science & Emerging Technologies, Volume 105
Author(s): Xueying Song, Siliang Wu, Chenchen Cao, Yihan Mu, Ying Li, Ruili Liu, Guowan Su
Publication date: October 2025Source: Innovative Food Science & Emerging Technologies, Volume 105Author(s): Xueying Song, Siliang Wu, Chenchen Cao, Yihan Mu, Ying Li, Ruili Liu, Guowan Su Read More
Related posts:
Development of a feedback-regulated temperature control system to enable supercooling reversion in beef preservation
Effect of plasma-activated water on the formation of wheat starch-lauric acid-β-lactoglobulin ternary complexes during extrusion
Microbial flavonoids from Rhodococcus sp. FY-5 as functional substitutes for Ginkgo biloba leaf flavonoids under salt–copper stress
Reversed weighing for non-invasive evaluation of ripeness of tomato fruits with self-powered tactile sensors
The role of oil forms in extrusion for plant-based meat analog design: A review
Development of electrospun nanofiber membranes based on ZIF-8 MOF loaded tea polyphenols with pH-responsive release capabilities for food preservation