Lv6
1630 积分 2024-09-23 加入
Effect of high-moisture extrusion process on quality attribute and fibrous formation mechanism of pea protein: Insight into dynamic changes of textural protein
11小时前
已完结
Characterization of the flavor profile of Hulatang using GC-IMS coupled with sensory analysis
11小时前
已完结
Chemical and physicochemical features of common plant proteins and their extrudates for use in plant-based meat
11小时前
已完结
Constructing a 3D printed composite gel using sodium carboxymethylcellulose and gelatin
11小时前
已完结
Enhancing dough-making rheological performance of wheat flour by transglutaminase and vital gluten supplementation
15小时前
已完结
Binding Free Energy Calculation of Protein-Carbohydrate Complexes: Learnings so Far
15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
3天前
已完结
Control of Beany Flavor from Soybean Protein Raw Material in Plant-Based Meat Analog Processing
6天前
已完结
Harnessing plant protein-flavor interactions: A new frontier for flavor regulation in 3D-printed plant-based meat
6天前
已完结
Texture and flavor of high moisture extruded meat analogues: Dependence on extrusion temperature and exogenous additions
6天前
已关闭
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