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Food Science of Animal Products Open Access Editor-in-Chief: Shou-Wei Wang

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Volume 4 Issue 2, June 2026

3 articles

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Next Issue

Research Article | Open Access

Enhancing beef mince gel strength and water-holding capacity: the concentration effect of sarcoplasmic protein

Baosheng Lu, Ziyuan Wang, Nan Xiao, [...], Shanguang Guo, Minmin Ai << Fewer

Published: 21 January 2026

2026, 4(2): 9240157

Research Article | Open Access

Microencapsulation of vitamin E based on spray-dried Pickering emulsions synergistically stabilized by gelatin and bacterial nanofibrils

Jie Zhao, Tanghui Liu, Dong Zhang, [...], Chang Su, Hai Chi, Hongrui Chen, Jie Tang, Xingzhong Zhang << Fewer

Published: 02 March 2026

2026, 4(2): 9240158

Research Article | Open Access

Reduction of uric acid levels by lactic acid bacteria: in vitro mechanisms and antioxidant activities

Peixi Wang, Jingjing E, Jing Li, [...], Caiqing Yao, Wei Chen, Yujie Yuan, Junguo Wang << Fewer

Published: 30 March 2026

2026, 4(2): 9240160