Changes in chemical, structural and technofunctional attributes of animal-based proteins upon emerging non-thermal processing treatments

Food Chemistry 2026

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Authors: Seid Reza Falsafi, Julia Sebastián, Basheer Aaliya, I. X. Galicia, Mariana Huerta-Jiménez, Alma D. Alarcón-Rojo, Sabah Mounir, Meral Yildirim-Yalcin
DOI: 10.1016/j.foodchem.2026.148700
Cited by: 3
References: 178

Fields of Study & Subjects

Proteins in Food Systems Microbial Inactivation Methods Meat and Animal Product Quality

Publication details

Journal / source
Food Chemistry
Publisher
Elsevier BV
Volume
515
Pages
148700–148700
Publication date
14 April 2026
Language
EN