期刊： CEREAL FOODS WORLD, 2020; 65 (4)
Plant-based meat analogues are important protein sources due to their high nutritional value and low resource consumption. The flavor of meat analogue......
期刊： CEREAL FOODS WORLD, 2020; 65 (5)
Whole grains and their products have existed or been introduced worldwide, but there are still some challenges facing researchers and food manufacture......
期刊： CEREAL FOODS WORLD, 2020; 65 (5)
The traditional Chinese dumpling, jiaozi, has a long history and is widely consumed in Fast and Southeast Asian countries. Jiaozi has become a staple ......
期刊： CEREAL FOODS WORLD, 2019; 64 (6)
In this interview, Cereals & Grains Association member Harold Corke discusses his role as chair professor at Shanghai Jiao Tong University in supp......
期刊： CEREAL FOODS WORLD, 2019; 64 (1)
Humans have used fermentation to produce foods and beverages since the Neolithic Age. As a relatively low-cost and energy-efficient method of food pre......
期刊： CEREAL FOODS WORLD, 2019; 64 (1)
China's Belt and Road Initiative (BRI), initiated in 2013 by President Xi Jinping, provides the framework for a massive global infrastructure developm......
期刊： CEREAL FOODS WORLD, 2019; 64 (1)
Food companies are increasingly global and increasingly competitive. Understanding the preferences of local consumers is part of the strategy for glob......
