The combined effect of protein hydrolysis and Lactobacillus plantarum fermentation on antioxidant activity and metabolomic profiles of quinoa beverage

Konjac glucomannan octenyl succinate as a novel encapsulation wall material to improve curcumin stability and bioavailability

Effect of cooking methods on the edible, nutritive qualities and volatile flavor compounds of rabbit meat

Combination of mutagenesis and adaptive evolution to engineer salt‐tolerant and aroma‐producing yeast for soy sauce fermentation

Encapsulation of Zanthoxylum bungeanum essential oil to enhance flavor stability and inhibit lipid oxidation of Chinese‐style sausage

Effect of peach gum polysaccharide on the rheological and 3D printing properties of gelatin-based functional gummy candy