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930 积分 2024-09-23 加入
Formulation Optimization and Quality Evaluation of Walnut Protein Sausage Based on Fuzzy Mathematics Sensory Evaluation Combined With Random Centroid Optimization
25天前
已完结
Impact of functional dietary fiber incorporation on the appearance and mechanical properties of extruded high moisture meat analogs
1个月前
已完结
High-Moisture Extrusion of Plant Proteins: Fundamentals of Texturization and Applications
1个月前
已完结
Formation of flavors during extrusion cooking
1个月前
已完结
High-moisture extrusion cooking on soybean-wheat protein mixtures: Effect of sodium alginate/xanthan gum/maltodextrin on promoting a fibrous structure
1个月前
已完结
High-moisture extrusion cooking on soybean-wheat protein mixtures: Effect of sodium alginate/xanthan gum/maltodextrin on promoting a fibrous structure
1个月前
已完结
Effect of polysaccharides on the rheological behaviour of soy–wheat protein aggregation and conformational changes during high‐moisture extrusion
1个月前
已完结
Using Soy Protein Isolate to Improve the Deformation Properties of 4D-Printed Oat Flour Butterfly
1个月前
已完结
3D printing combined with pH-induced 4D printed iron(III)-oxidized starch gels for controlled iron delivery and enhanced iron supplementation
1个月前
已完结
4D printing of dysphagia foods using pea protein and purple sweet potato flour
1个月前
已完结
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