Lv1
50 积分 2024-11-07 加入
Evaluation of functional and nutritional potential of a protein concentrate from Pleurotus ostreatus mushroom
1个月前
已完结
Investigation into the fabrication of plant-based simulant connective tissue utilizing algae polysaccharide-derived hydrogel
5个月前
已完结
Mycoproteins as safe meat substitutes
6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
6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
6个月前
已完结
Improving the gel properties of transgenic microbial transglutaminase cross-linked soybean-whey mixed protein by ultrasonic pretreatment
6个月前
已完结
Improvement of pea protein gelation at reduced temperature by atmospheric cold plasma and the gelling mechanism study
6个月前
已完结
Regulation in protein hydrophobicity via whey protein-zein self-assembly for improving the techno-functional properties of protein
6个月前
已完结
Effects of whey protein on the in vitro digestibility and physicochemical properties of potato starch
6个月前
已完结
Protein blend extrusion: Crafting meat analogues with varied textural structures and characteristics
6个月前
已完结
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