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Food Chemistry|May 3, 2026
Mechanism study on the inhibition of lactoferrin glycation and AGEs production by pineapple Peel polyphenols based on molecular interaction and antioxidant synergyYuhang Xin, Yingxi Dong, Jiasheng Zhang, et al.
Food Chemistry|February 1, 2026
Improving the thermal fluidity of pasteurized egg white through lactic acid Bacteria fermentation: Rheological, structural, and functional characterizationsZhuoer Tian, Wenqi Ge, Jiajing Liu, et al.
International Journal of Biological Macromolecules|July 3, 2024
Saccharide mapping as an extraordinary method on characterization and identification of plant and fungi polysaccharides: A reviewYuntian Ma, Lichen Zhang, Xiaoyu Ma, et al.
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