Lv64
1670 积分 2024-09-23 加入
Enhancing dough-making rheological performance of wheat flour by transglutaminase and vital gluten supplementation
2小时前
已完结
Binding Free Energy Calculation of Protein-Carbohydrate Complexes: Learnings so Far
3小时前
已完结
A new insight into the high-moisture extrusion process of peanut protein: From the aspect of the orders and amount of energy input
2天前
已完结
Control of Beany Flavor from Soybean Protein Raw Material in Plant-Based Meat Analog Processing
5天前
已完结
Harnessing plant protein-flavor interactions: A new frontier for flavor regulation in 3D-printed plant-based meat
5天前
已完结
Texture and flavor of high moisture extruded meat analogues: Dependence on extrusion temperature and exogenous additions
5天前
已关闭
Flavor formation, deterioration and preservation in ready-to-eat spiced braised meat products: A comprehensive review
14天前
已完结
Powder-level mechanisms of soy protein isolate functional deterioration during storage: The interplay of aggregation and oxidative stress
15天前
已完结
Impact of processing techniques on chemical compositions and sensory attributes across five types of Yunnan large-leaf teas
18天前
已完结
Flavor evolution and identification of the warmed-over flavor (WOF) in pre-cooked goose meat by means of HS-SPME-GC-MS and GC-IMS
18天前
已完结
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