Lv1
52 积分 2024-11-07 加入
Investigation into the fabrication of plant-based simulant connective tissue utilizing algae polysaccharide-derived hydrogel
2个月前
已完结
Mycoproteins as safe meat substitutes
3个月前
已完结
Microstructural and textural characteristics of blend gels and high-moisture meat analogs of soy protein isolate and faba bean protein concentrate
3个月前
已完结
Quality characteristics and fibrous structure formation mechanism of walnut protein and wheat gluten meat analogues during high-moisture extrusion cooking process
3个月前
已完结
Improving the gel properties of transgenic microbial transglutaminase cross-linked soybean-whey mixed protein by ultrasonic pretreatment
3个月前
已完结
Improvement of pea protein gelation at reduced temperature by atmospheric cold plasma and the gelling mechanism study
3个月前
已完结
Regulation in protein hydrophobicity via whey protein-zein self-assembly for improving the techno-functional properties of protein
3个月前
已完结
Effects of whey protein on the in vitro digestibility and physicochemical properties of potato starch
3个月前
已完结
Protein blend extrusion: Crafting meat analogues with varied textural structures and characteristics
3个月前
已完结
Exploring the impact of selenium-enriched peptides from yeast autolysate on dough properties: Insights into mechanisms from gluten perspectives
3个月前
已完结
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