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Food & Function|July 29, 2026
Interaction between Lentinula edodes protein and cereal polysaccharide under precision nutrition strategies: insights from molecular architecture and probiotic ability comparisonXinyi Zhao, Ruotong Bao, Ran Zhang, et al.
Food Chemistry: X|June 15, 2026
Varietal differences and process adaptability for precision processing of Lentinula edodes: a systematic evaluation based on volatile and non-volatile flavor compoundsRan Zhang, Xinyi Zhao, Ruotong Bao, et al.
Food Research International (Ottawa, Ont.)|July 6, 2026
Application of 3D printing technology in the development of future foods derived from edible fungi: From the perspective of creating dysphagia diets based on multidimensional quality differences of various shiitake mushroomsCaoyu Li, Xinyi Zhao, Ran Zhang, et al.
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