κ-, ι-, and λ-carrageenan Maillard conjugation enhances whey protein isolate stability during ultra-high-temperature treatment.

Starch-fiber composite-induced protein network assembly enhances textural properties of plant-based meat analogues.

Lipidomic profiling reveals dynamic lipid accumulation patterns during Torreya grandis nut development.

High-throughput fingerprinting of hydrolysable tannins in wine and oak wood using in-source fragmentation on QTOF and QQQ platforms.

Heating-cooling bidirectional gelation mechanism for synergistic enhancement of performance in acylated ovalbumin/gellan gum double-network gel.

Fabrication and characterization of cinnamon essential oil Pickering emulsions stabilized by dual-modified waxy maize starches: combining alcohol-thermal treatments and octenyl succinic anhydride (OSA) esterification, its preservation on blueberry.

κ-, ι-, and λ-carrageenan Maillard conjugation enhances whey protein isolate stability during ultra-high-temperature treatment.

Starch-fiber composite-induced protein network assembly enhances textural properties of plant-based meat analogues.

Lipidomic profiling reveals dynamic lipid accumulation patterns during Torreya grandis nut development.

High-throughput fingerprinting of hydrolysable tannins in wine and oak wood using in-source fragmentation on QTOF and QQQ platforms.

Heating-cooling bidirectional gelation mechanism for synergistic enhancement of performance in acylated ovalbumin/gellan gum double-network gel.

Fabrication and characterization of cinnamon essential oil Pickering emulsions stabilized by dual-modified waxy maize starches: combining alcohol-thermal treatments and octenyl succinic anhydride (OSA) esterification, its preservation on blueberry.