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90 积分 2024-09-17 加入
Emulsified sausages with yeast protein as an animal fat replacer: Effects on nutritional composition, spatial structure, gel performance, and sensory quality
1个月前
已完结
Rheological behavior and oral tribological of high-protein and low-fat yogurt prepared from engineered yeast protein microparticles
1个月前
已完结
Enhanced mycoprotein extraction via cell wall disruption: A promising alternative protein with preferable digestibility and lubrication over soy protein
1个月前
已完结
Valorization of brewer's yeast using Deep Eutectic Solvents pretreatment for fractionation and separation of cell wall polysaccharides
2个月前
已完结
Yeast-derived hydrocolloids: Extraction strategies, functional properties and food applications of mannoproteins and β-glucans - A review
2个月前
已关闭
Yeast protein-based meat analogues: Konjac glucomannan induces the fibrous structure formation by modifying protein structure
2个月前
已完结
Investigating characteristics and possible origins of off‐odor substances in various yeast extract products
4个月前
已完结
Valorization of Spent Brewer’s Yeast for the Production of High-Value Products, Materials, and Biofuels and Environmental Application
4个月前
已完结
Extraction methods and activities of natural glucans
4个月前
已完结
Improvement of the gel properties and flavor adsorption capacity of fish myosin upon yeast β-glucan incorporation
4个月前
已完结
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