Skip to content
UT Oriental
  • Inicio
  • Soporte Técnico

UT Oriental
  • Inicio
  • Soporte Técnico

Upcycling tea residue into plant-based emulsifiers via enzymatic polysaccharide degradation and protein structural modulation

Leave a Comment / Procesos Alimentarios / By admin
Bookmark (0)
Please login to bookmark Close

Publication date: 1 November 2025

Source: LWT, Volume 235

Author(s): Zexin Lin, Jie Zhou, Han Wei, Xiaoyan Lai, Yanyan Zhang, Chen Zhang

Publication date: 1 November 2025Source: LWT, Volume 235Author(s): Zexin Lin, Jie Zhou, Han Wei, Xiaoyan Lai, Yanyan Zhang, Chen Zhang Read More

Related posts:

Default ThumbnailEffects of static magnetic field and elemental enrichment on enhancing seed germination, growth and nutritional quality of mung bean Default ThumbnailCerium-cysteine nanozymes with dual enzyme-like activities for paper-based intelligent detection of ginkgo acid Default ThumbnailTranscriptomic and metabolomic profiling of the Longissimus thoracis muscle insights into variations in meat quality between Hainan Black and Nubian Black goats Default ThumbnailPotential freezing resistance of collagen peptide-fish oil high internal phase emulsion: enhancing freeze-thaw stability of 3D-printed surimi Default ThumbnailReal-time microfluidic RPA chip for simultaneous identification of Atlantic cod, sablefish, and toothfish Default ThumbnailExonuclease III assisted electrochemical aptasensor simultaneous detection of aflatoxin B1 and ochratoxin a in grains
← Previous Post
Next Post →

Continuar buscando...

Nueva Información Actualizada

    © 2026 UT Oriental | Powered by UT Oriental

    Aviso importante: Por motivos de actualización administrativa y renovación de licencias, el servicio de esta biblioteca entrará en pausa próximamente.