Bookmark (0)
Please login to bookmark
Close
Publication date: Available online 12 August 2025
Source: Innovative Food Science & Emerging Technologies
Author(s): Liuxia Li, Yifan Gao, Zihuang Peng, Xun Pei, Ruorong Hua, Fuchang Lin, Rui Zhang, Yi Liu
Publication date: Available online 12 August 2025Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Liuxia Li, Yifan Gao, Zihuang Peng, Xun Pei, Ruorong Hua, Fuchang Lin, Rui Zhang, Yi Liu Read More
Related posts:
Sequential fermentation with Kluyveromyces marxianus and yogurt starter cultures produces stirred fermented milk with reduced lactose and enhanced natural flavor
Characterization of liposomes containing Ascorbyl-6-O-conjugated linoleate: Perspective on phase transition and release behavior
Generation of pH-responsive starch and alginate-pectin hydrogels using coaxial 3D food printing: The release of methylene blue
Optimizing crispness and nutrient retention in carrot snacks: Multi-stage drying via microwave-infrared and negative pressure puffing with moisture-dependent transition
Hot air-assisted radio frequency drying of Astragalus slices: Drying characteristics, product quality, and moisture state
Ultrasound-assisted lipid extraction and antioxidant co-extraction from Brewer’s spent grain