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90 积分 2024-07-11 加入
In-depth analysis of the relationship between matrix network structure and flavor diffusion of meat analogs: based on interactions and extrusion processes
5天前
已完结
Impact of high moisture contents on the structure and functional properties of pea protein isolate during extrusion
5天前
已完结
Impact of the frying temperature on protein structures and physico‐chemical characteristics of fried surimi
6天前
已完结
High-moisture extrusion of soy protein: Effects of insoluble dietary fiber on anisotropic extrudates
25天前
已完结
Effect of Different Polysaccharides on the Texture and Fibrous Structure of High-Moisture Extruded Pea Protein Isolate
1个月前
已完结
Chlorogenic acid-Myofibrillar protein interactions: Mechanism and impact on pickering emulsion
1个月前
已完结
High moisture extrusion of plant proteins: advances, challenges, and opportunities
1个月前
已完结
Underlying mechanism governing the influence of peanut oil addition on wheat dough viscoelasticity and Chinese steamed bread quality
1个月前
已完结
Effects of different polysaccharide colloids on the structure and physicochemical properties of peanut protein and wheat gluten composite system under extrusion
1个月前
已完结
Application of transglutaminase modifications for improving protein fibrous structures from different sources by high-moisture extruding
1个月前
已完结
An Initial Evaluation of the Functions of Human Olfaction
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