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60 积分 2025-11-03 加入
Multi-layered structure and physicochemical properties of reconstituted meat-based products from minced fish by physical extrusion: Impact of extrusion strength
5小时前
待确认
Protein blend extrusion: Crafting meat analogues with varied textural structures and characteristics
5小时前
已完结
Improvement of meat protein digestibility in infants and the elderly
6小时前
已完结
Intestinal Signaling of Proteins and Digestion-Derived Products Relevant to Satiety
9小时前
已完结
Digestion of meat proteins in a human-stomach: A CFD simulation study
9小时前
已完结
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