Lv1
8 积分 2025-11-03 加入
Development and characterization of fibrous high moisture extrudates based on pea protein isolate and whey protein
13小时前
已完结
Effect of High Moisture Extrusion on True Ileal Amino Acid Digestibility and DIAAS of Quinoa–Pea Protein-Based Meat Analogues
15小时前
已完结
Plant-based proteins: advances in their sources, digestive profiles in vitro and potential health benefits
1天前
已完结
Alternative proteins vs animal proteins: The influence of structure and processing on their gastro-small intestinal digestion
2天前
已完结
The use of high pressure processing to compensate for the effects of salt reduction in ready-to-eat meat products
5天前
已完结
Delaying In vitro gastric digestion of myofibrillar protein gel using carboxymethylated cellulose nanofibrils: Forming a compact and uniform microstructure
2个月前
已完结
Multi-layered structure and physicochemical properties of reconstituted meat-based products from minced fish by physical extrusion: Impact of extrusion strength
5个月前
已完结
Protein blend extrusion: Crafting meat analogues with varied textural structures and characteristics
5个月前
已完结
Improvement of meat protein digestibility in infants and the elderly
5个月前
已完结
Intestinal Signaling of Proteins and Digestion-Derived Products Relevant to Satiety
5个月前
已完结
皖公网安备34019202002308
