Lv1
30 积分 2024-12-13 加入
Utilization of wheat germ oil and wheat bran fiber as fat replacer for the development of low‐fat beef patties
2个月前
已完结
The effects of soy protein isolate-based composite gels as pork back fat substitutes in low-fat emulsified sausage
2个月前
已完结
Effects of replacing soy protein and bread crumb with quinoa and buckwheat flour in functional beef burger formulation
2个月前
已完结
Effect of Quinoa Protein Isolate and Transglutaminase on the Quality of Low-Fat Pork Patties
2个月前
已关闭
Quinoa and chia products as ingredients for healthier processed meat products: technological strategies for their application and effects on the final product
2个月前
已完结
Production of sesame oil oleogels based on beeswax and application as partial substitutes of animal fat in beef burger
7个月前
已完结
Hydrogel (pectin), oleogel (oil/triglyceride) and bigel (alginate-oil/triglyceride) and their applications in meat products formulation
7个月前
已完结
The effects of whey protein and oleogel interactions on mechanical properties of oleocolloids and hydro-oleocolloids matrices
7个月前
已完结
The microstructure and gel properties of linseed oil and soy protein isolate based-oleogel constructed with highland barley β-glucan and its application in luncheon meat
7个月前
已完结
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