Lv5
1350 积分 2024-03-11 加入
Potential of hydrolyzed wheat protein in soy-based meat analogues: Rheological, textural and functional properties
10天前
已完结
Effects of adding other protein products on textural properties of soy protein concentrate‐based meat analogs
10天前
已关闭
Recent advances in soy protein extraction technology
10天前
已完结
Dairy products and constituents: a review of their effects on obesity and related metabolic diseases
10天前
已完结
The positive contribution of ultrasound technology in muscle food key processing and its mechanism-a review
10天前
已完结
Proteolysis and quality characteristics of Harbin dry sausages caused by the addition of Staphylococcus xylosus protease
10天前
已完结
Changes in protein oxidation, structure, and thermal stability of chicken breast subjected to ultrasound-assisted immersion freezing during frozen storage
10天前
已完结
Parameter control, characterization and stability of soy protein emulsion prepared by microfluidic technology
10天前
已完结
Dairy products and constituents: a review of their effects on obesity and related metabolic diseases
12天前
已完结
Advances in the protection of intestinal mucosal barrier function by milk-derived miRNAs
12天前
已完结
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