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68 积分 2024-07-11 加入
Impact of maltodextrin and temperature on spray dried mixed flesh-peel matrix of red dragon fruit (Hylocereus polyrhizus) powder
4天前
已关闭
Functional, physicochemical and structural properties of soluble dietary fiber from rice bran with extrusion cooking treatment
10天前
已完结
High moisture extrusion cooking on soy proteins: Importance influence of gums on promoting the fiber formation
10天前
已完结
Effect of high moisture extrusion cooking on protein–protein interactions of pea (Pisum sativum L.) protein isolates
10天前
已完结
Effects of rice bran content on plant-based simulated meat: From the aspects of apparent properties and structural characteristics
10天前
已完结
Proteolysis and Lipolysis in Flavour Development of Dry-cured Meat Products
15天前
已完结
Effect of extrusion cooking on structure and functional properties of pea and kidney bean proteins
1个月前
已完结
Low-carbon cities comprehensive evaluation method based on Fermatean fuzzy hybrid distance measure and TOPSIS
1个月前
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
High-moisture extruded protein fiber formation toward plant-based meat substitutes applications: Science, technology, and prospect
1个月前
已完结
An Initial Evaluation of the Functions of Human Olfaction
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