Bookmark (0)
Please login to bookmark
Close
Publication date: January 2026
Source: Innovative Food Science & Emerging Technologies, Volume 107
Author(s): Jiyao Zhang, Shuyi Liu, Yajing Qi, Zhongwei Chen, Bin Xu
Publication date: January 2026Source: Innovative Food Science & Emerging Technologies, Volume 107Author(s): Jiyao Zhang, Shuyi Liu, Yajing Qi, Zhongwei Chen, Bin Xu Read More
Related posts:
Electron beam irradiation-assisted enzymatic modification: an efficient strategy for fabricating porous starch
Deep eutectic solvent: a promising way to enhance the physicomechanical and antimicrobial properties of pullulan/carboxymethyl chitosan films impregnated with zein–nisin nanofillers for sustainable food packaging
Effects of endogenous components on the digestibility of breadfruit starch by extrusion modification
Degradation and detoxification of aflatoxin B1 in peanuts by novel radio frequency roasting: Improving efficiency, safety evaluation and potential mechanism
Amine-responsive colorimetric sensors for salmon spoilage monitoring: From indicating film to paper-based sensor
Improving the characteristics of plant-based whipping cream by replacing hydrogenated vegetable oil with soybean oil body: Roles of tempering temperature