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Authors: Yongping Xu
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Journal Article

Exploring the role of protein fibrillation in modulating water-in-oil-in-water emulsion properties: a study on rice bran protein

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Keyang Sun and others
International Journal of Food Science and Technology, Volume 60, Issue 1, January 2025, vvaf002, https://doi.org/10.1093/ijfood/vvaf002
Published: 16 April 2025
Journal Article

Influence of cut type on quality, antioxidant substances and antioxidant activity of fresh-cut broccoli

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Yuge Guan and others
International Journal of Food Science and Technology, Volume 55, Issue 8, August 2020, Pages 3019–3030, https://doi.org/10.1111/ijfs.14567
Published: 29 April 2020