Effect of high hydrostatic pressure on the flavor characteristics of major royal jelly protein water extracts and its correlation with protein aggregation behavior

Innovative Food Science & Emerging Technologies 2026

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Authors: Yaxi Zhou, Yue Liu, Changkai Wang, Wenjun Peng, Fei Pan, Wenli Tian

DOI: 10.1016/j.ifset.2026.104732

Cited by: 1

References: 47

Fields of Study & Subjects

Bee Products Chemical Analysis Proteins in Food Systems Polysaccharides Composition and Applications

References 47