Bookmark (0)
Please login to bookmark
Close
Publication date: 30 April 2026
Source: Food Research International, Volume 230
Author(s): Kangnan Liu, Ling Fang, Yaling An, Zijun Tang, Wenjie Zhao, Chunqian Song, Lin Feng, Xiaokang Liu, Zhenwei Li, Daidi Zhang, De-an Guo
Publication date: 30 April 2026Source: Food Research International, Volume 230Author(s): Kangnan Liu, Ling Fang, Yaling An, Zijun Tang, Wenjie Zhao, Chunqian Song, Lin Feng, Xiaokang Liu, Zhenwei Li, Daidi Zhang, De-an Guo Read More
Related posts:
Promoting the formation of β-lactoglobulin amyloid fibrils induced by cold plasma treatment: self-assembly mechanism, emulsifying properties, and stability
Effects of different brewing conditions on the physicochemical, bioactive, antioxidant, flavor and sensory properties of Gastrodia elata tea
Interfacial thickness and roughness of sesame oil bodies by pH regulation for 3D printed dysphagia foods: Texture, rheology, and oral tribology
Instant steam-priming as a novel pre-brewing strategy: Unraveling the metabolomic basis for modulating taste attributes across six tea categories
Dual functionality of phosphates in a micellar casein concentrate: reconstitution enhancement while tailoring acid-induced gel structural properties
Synergistic enhancement of blueberry wine aroma through mixed fermentation with indigenous Hanseniaspora thailandica and Saccharomyces cerevisiae