Barani, Y.H.; Kingwascharapong, P.; Kumar, V.; Huang, J.; Wu, S.; Rawdkuen, S.
Drying-Induced Structural and Oxidative Transformations in Sustainable Proteins: Impact on Physicochemical Properties and Flavor-Binding Functionality. Foods 2026, 15, 2478.
https://doi.org/10.3390/foods15142478
AMA Style
Barani YH, Kingwascharapong P, Kumar V, Huang J, Wu S, Rawdkuen S.
Drying-Induced Structural and Oxidative Transformations in Sustainable Proteins: Impact on Physicochemical Properties and Flavor-Binding Functionality. Foods. 2026; 15(14):2478.
https://doi.org/10.3390/foods15142478
Chicago/Turabian Style
Barani, Yoon Hlaine, Passakorn Kingwascharapong, Vikas Kumar, Jiaqiang Huang, Shusong Wu, and Saroat Rawdkuen.
2026. "Drying-Induced Structural and Oxidative Transformations in Sustainable Proteins: Impact on Physicochemical Properties and Flavor-Binding Functionality" Foods 15, no. 14: 2478.
https://doi.org/10.3390/foods15142478
APA Style
Barani, Y. H., Kingwascharapong, P., Kumar, V., Huang, J., Wu, S., & Rawdkuen, S.
(2026). Drying-Induced Structural and Oxidative Transformations in Sustainable Proteins: Impact on Physicochemical Properties and Flavor-Binding Functionality. Foods, 15(14), 2478.
https://doi.org/10.3390/foods15142478
