Advancements in production, assessment, and food applications of salty and saltiness-enhancing peptides: A review
Yingying Hu(Hefei University of Technology), Baocai Xu(Hefei University of Technology), Linwei Yang, Yue Liu(Hefei University of Technology), Yuan Zhu, Baohua Kong(Northeast Agricultural University), Iftikhar Hussain Badar(University of Veterinary and Animal Sciences)
Cited by 46
Related Papers
Prospects of artificial meat: Opportunities and challenges around consumer acceptance
|Trends in Food Science & Technology|2021|135
Future trends of processed meat products concerning perceived healthiness: A review
|Comprehensive Reviews in Food Science and Food Safety|2021|104
Meat Production and Supply Chain Under COVID-19 Scenario: Current Trends and Future Prospects
|Frontiers in Veterinary Science|2021|100
Future prospects of high internal phase pickering emulsions stabilized by natural modified biopolymers as a potential fat substitute in meat products
|Trends in Food Science & Technology|2023|67