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Toward Diverse Plant Proteins for Food Innovation
1个月前
已完结
Unlocking the Potential of Plant-Based Egg Analogs: Mechanisms, Challenges, and Strategies for Diverse Food Systems
1个月前
已完结
Rice proteins: A review of their extraction, modification techniques and applications
1个月前
已完结
Production of Plant-Based Seafood: Scallop Analogs Formed by Enzymatic Gelation of Pea Protein-Pectin Mixtures
1个月前
已关闭
Effect of improved extrusion cooking technology on structure, physiochemical and nutritional characteristics of physically modified buckwheat flour: Its potential use as food ingredients
1个月前
已完结
High-pressure homogenization: A potential technique for transforming insoluble pea protein isolates into soluble aggregates
1个月前
已完结
Plant-based eggs and egg products: a review of their composition, formation and properties
1个月前
已完结
Production of the probiotic dessert containing sprouted quinoa milk and evaluation of physicochemical and microbial properties during storage
4个月前
已完结
Formulation strategies, texture improvement, and sensory perception of healthy ice cream: A review
4个月前
已完结
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