Lv2
120 积分 2024-11-05 加入
The influence of wax-based oleogelators on microstructure evolution, rheology and diffusion
8小时前
待确认
Structure of an artificial-intelligence-assisted reservoir characterization and field development protocol
1个月前
已完结
Data-driven deep-learning forecasting for oil production and pressure
1个月前
已完结
Application of machine learning in the identification of fluvial-lacustrine lithofacies from well logs: A case study from Sichuan Basin, China
1个月前
已关闭
Sensory drivers of liking for plant-based meat alternatives: insights from check-all-that-apply with ideal profile integration
2个月前
已完结
Influence of Juiciness on In Vivo Aroma Release and Perception of Plant-Based Meat Analogue and Beef Patties
2个月前
已完结
Improving the Aromatic Profile of Plant-Based Meat Alternatives: Effect of Myoglobin Addition on Volatiles
2个月前
已完结
Effects of ultrasonic treatment on the structural, functional properties and beany flavor of soy protein isolate: Comparison with traditional thermal treatment
2个月前
已完结
The chemistry of flavor formation in meat and meat products in response to different thermal and non‐thermal processing techniques: An overview
2个月前
已完结
Spirulina platensis protein-based emulsion gel as fat substitute in meat analogs: Evaluation performance across post-processing
2个月前
已完结
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