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20 积分 2024-11-05 加入
Plant-based meat analogue of soy proteins by the multi-strain solid-state mixing fermentation
3天前
已完结
Flavor challenges in extruded plant‐based meat alternatives: A review
4天前
已完结
Challenges, process technologies, and potential synthetic biology opportunities for plant-based meat production
5天前
已完结
Encapsulation of roast beef flavor by soy protein isolate/chitosan complex Pickering emulsions to improve its releasing properties during the processing of plant-based meat analogues
5天前
已完结
Strategies to improve meat-like properties of meat analogs meeting consumers’ expectations
5天前
已完结
Sensory profile of pulse-based high moisture meat analogs: A study on the complex effect of germination and extrusion processing
5天前
已完结
Plant volatiles: Using Scented molecules as food additives
7天前
已完结
Thermoresponsive semi-interpenetrating gelatin-alginate networks for encapsulation and controlled release of scent molecules
7天前
已完结
Utilization of emulsion gels in plant-based meat analog formulations: A review
11天前
已完结
Bioavailability of Fe and Zn in selected legumes, cereals, meat and milk products consumed in Fiji
15天前
已完结
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