时间：2025-01-11 07:51 来源：冷链食品加工与安全控制教育部重点实验室 原文: 核心提示：近日，冷链食品加工与安全控制教育部重点实验室张华课题组在《Food Hydrocolloids》（中科院一区，IF = 11）发表了题为“Controlling starch multi-scale structure and physicochemical properties ...

UK and US consumers are more positive than negative on the use of AI in food and beverage, albeit with some reservations.

近日，农产品加工与营养研究所生物活性物质与功能食品创新团队在食品领域国际期刊《Food Hydrocolloids》（中科院1区TOP，IF=11.0）发表题为“Development of microemulsions-filled sodium alginate-chitosan composite hydrogels: preparation, characterization and ...

Sustainable protein production, in areas such as cost, scale and functionality, still faces significant challenges. A new centre aims to overcome these.

The company uses spices, seasonings, flavors, stabilizers, emulsifiers, gums and other hydrocolloids, colors and functional ingredients for its products. Solina produces ingredient solutions for ...

Milk fractions are showing potential in a wide range of applications.

College of Sciences and Arts-Alkamil, King Abdulaziz University, P.O BOX 110, ALKAMIL 21931 Alkamil, KSA. gelatin showed the finer structure with smallerprotein strands and voids than sorghum ...

Bela Brand Seafood refreshes its image after 28 years with a revamped website and Amazon presence, aiming to stand out in the competitive canned fish market through bold branding, sustainability ...

But Canadian durum production projected down 12%.