Water self-diffusion differentiates two protein-based burger matrices with contrasting sensory juiciness.

Azachi MH, Wiesman Z

DOI: 10.1016/j.crfs.2026.101562
Published: 2026
Container: Current research in food science
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1016/j.crfs.2026.101562,
  title = {Water self-diffusion differentiates two protein-based burger matrices with contrasting sensory juiciness.},
  author = {Azachi MH and Wiesman Z},
  year = {2026},
  journal = {Current research in food science},
  doi = {10.1016/j.crfs.2026.101562},
  url = {https://doi.org/10.1016/j.crfs.2026.101562}
}

RIS

TY  - JOUR
TI  - Water self-diffusion differentiates two protein-based burger matrices with contrasting sensory juiciness.
AU  - Azachi MH
AU  - Wiesman Z
PY  - 2026
JO  - Current research in food science
DO  - 10.1016/j.crfs.2026.101562
UR  - https://doi.org/10.1016/j.crfs.2026.101562
ER  -

APA

MH, A., & Z, W. (2026). Water self-diffusion differentiates two protein-based burger matrices with contrasting sensory juiciness.. Current research in food science. https://doi.org/10.1016/j.crfs.2026.101562

Source records

pubmed · retrieved 2026-09-25T17:23:48.280Z