Protein-lipid-carbohydrate interactions in flavor retention: Emerging insight from nonthermal technologies to advanced analytics

Trends in Food Science & Technology 2026

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Authors: Abdul Mueed, Ateeq Ahmad, Muhammad Hussain Ghazali, Zhang Molan, Abdullah Ahmed Butt, Fizza Saleem, Lijun You

DOI: 10.1016/j.tifs.2026.105713

Cited by: 3

References: 229

Fields of Study & Subjects

Microbial Inactivation Methods Proteins in Food Systems Food Drying and Modeling

References 229