Química analítica e alimentaria
Département
University of Nebraska–Lincoln
Lincoln, Estados UnidosPublications en collaboration avec des chercheurs de University of Nebraska–Lincoln (3)
2024
2023
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Research advance of non-thermal processing technologies on ovalbumin properties: The gelation, foaming, emulsification, allergenicity, immunoregulation and its delivery system application
Critical Reviews in Food Science and Nutrition
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Structural, rheological, and gelling characteristics of starch-based materials in context to 3D food printing applications in precision nutrition
Comprehensive Reviews in Food Science and Food Safety, Vol. 22, Núm. 6, pp. 4217-4241