Lv43
710 积分 2024-09-23 加入
Soy protein, zein, and rice starch for the development of improved plant protein-based products by high-moisture extrusion
14小时前
已完结
The effects of twin-screw extrusion conditions on the flavor quality of sturgeon mince: Lipid metabolic pathways
14小时前
待确认
Combining solid dispersion-based spray drying with cyclodextrin to improve the functionality and mitigate the beany odor of pea protein isolate
4天前
已完结
Thiamine as a new ingredient for obtaining textured soy protein with meat odor
4天前
已完结
Modification mechanism of soybean protein isolate-soluble soy polysaccharide complex by EGCG through covalent and non-covalent interaction: Structural, interfacial, and functional properties
4天前
已完结
Influences of Spices on the Flavor of Meat Analogs and Their Potential Pathways
4天前
已完结
Application of plant extracts to improve the shelf-life, nutritional and health-related properties of ready-to-eat meat products
4天前
已完结
Plant extracts as flavoring agents
5天前
已完结
Mitigation of off-flavors in foods by cyclodextrins: current status and future perspectives
5天前
已完结
Changes in physicochemical properties and taste quality of Patinopecten yessoensis adductor muscle during cold storage
8天前
已完结
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