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  1. 1
    Correction: Xing et al. Enhancing the Stability of Litsea Cubeba Essential Oil Emulsions Through Glycosylation of Fish Skin Gelatin via Dry Maillard Reaction. <i>Foods</i> 2024, <i>13</i>, 3847

    Correction: Xing et al. Enhancing the Stability of Litsea Cubeba Essential Oil Emulsions Through Glycosylation of Fish Skin Gelatin via Dry Maillard Reaction. <i>Foods</i> 2024, <i... by Naiwen Xing, Shikang Tang, Xuejiao Wang, Chaofan Guo, Xiaosong Hu, Junjie Yi

    Published 2025-05-01
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  2. 2
    Development of Soy-Based Meat Analogues via Wet Twin-Screw Extrusion: Enhancing Textural and Structural Properties Through Whole Yeast Powder Supplementation

    Development of Soy-Based Meat Analogues via Wet Twin-Screw Extrusion: Enhancing Textural and Structural Properties Through Whole Yeast Powder Supplementation by Shikang Tang, Yidian Li, Xuejiao Wang, Linyan Zhou, Zhijia Liu, Lianzhou Jiang, Chaofan Guo, Junjie Yi

    Published 2025-07-01
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