Lv56
860 积分 2024-09-23 加入
Development and characterization of fibrous high moisture extrudates based on pea protein isolate and whey protein
12天前
已完结
Valorization of Banana and Kinnow Waste in the Development of Nutritional Bar Using Extrusion and Plate-Molding Technique
12天前
已完结
Modulating texturized pea protein characteristics through extrusion process parameters for application in hybrid and vegan burger patties
12天前
已完结
Extrusion of casein and whey protein isolate enhances anti-hardening and performance in high-protein nutrition bars
12天前
已完结
Flavor of extruded meat analogs: A review on composition, influencing factors, and analytical techniques
12天前
已完结
Optimization of Extrusion Conditions for Development of High Quality Rice-Lupin-Pumpkin Based Extruded Snack Food
12天前
已完结
Amyloid fibrils-regulated high-moisture extruded soy proteins: Texture, structure, and taste
12天前
已完结
Flavour retention during high temperature short time extrusion cooking process: a review
14天前
已完结
Meat analogues from a faba bean concentrate can be generated by high moisture extrusion
14天前
已完结
Pre-extrusion aromatization of a soy protein isolate using volatile compounds and flavor enhancers: Effects on physical characteristics, volatile retention and sensory characteristics of extrudates
14天前
已完结
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