Effects of thermal and non-thermal processing on the structure and function of food proteins: A review

Food Chemistry 2026

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Authors: Zixi Wang, Xin Ren, Qun Shen, Qingyu Zhao

DOI: 10.1016/j.foodchem.2026.150591

Cited by: 1

References: 79

Fields of Study & Subjects

Proteins in Food Systems Microbial Inactivation Methods Microencapsulation and Drying Processes

References 79