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66 积分 2024-07-11 加入
Approach to evaluate the sensory quality deterioration of chicken seasoning using characteristic oxidation indicators
11小时前
已完结
Quality characteristics and fibrous structure formation mechanism of walnut protein and wheat gluten meat analogues during high-moisture extrusion cooking process
26天前
已完结
Development and characterization of adhesives constructed by soy protein isolate and tea polyphenols for enhanced tensile strength in plant-protein meat applications
1个月前
已完结
The phenolic profile of walnut meal protein isolate and interaction of phenolics with walnut protein
1个月前
已完结
Protein-amylose/amylopectin molecular interactions during high-moisture extruded texturization toward plant-based meat substitutes applications
3个月前
已完结
Updates on Plant-Based Protein Products as an Alternative to Animal Protein: Technology, Properties, and Their Health Benefits
3个月前
已完结
Cysteine, sodium metabisulfite, and glutathione enhance crosslinking between proteins during high moisture meat analog extrusion processing and may improve the fibrousness of the products
4个月前
已完结
Changes in physicochemical and structural properties of pea protein during the high moisture extrusion process: Effects of carboxymethylcellulose sodium and different extrusion zones
4个月前
已完结
Effects of enzymatic cross-linking combined with ultrasound on the oil adsorption capacity of chickpea protein
4个月前
已完结
Impact of germination on structural, functional properties and in vitro protein digestibility of sesame (Sesamum indicum L.) protein
4个月前
已完结
An Initial Evaluation of the Functions of Human Olfaction
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