Lv4
480 积分 2024-11-05 加入
Technological challenges and future perspectives of plant-based meat analogues: From the viewpoint of proteins
10小时前
待确认
Understanding the effect of pH on structure formation in high moisture extrudates produced from soy protein-dietary fiber blends
14小时前
求助中
Insights from traditional fermented legumes towards the innovation of modern plant-based meat analogues
15小时前
已完结
The flavor properties of Amadori rearrangement products and their potentials in flavor replication of plant-based meat analogs: a review
16小时前
已完结
Plant-based meat analogs: color challenges and coloring agents
1天前
已完结
Modification of black soybean (Glycine max(L.)merr.) residue insoluble dietary fiber with ultrasonic, microwave, high temperature and high-pressure, and extrusion
1天前
已完结
Enhancing the flavor of plant-based meat analogues using flavor-capturing alginate/β-cyclodextrin hydrogel beads
2个月前
已完结
Enhancing the flavor of plant-based meat analogues using flavor-capturing alginate/β-cyclodextrin hydrogel beads
2个月前
已完结
Multifunctional chitosan-based hydrogel wound dressing loaded with Acanthopanax senticosus and Osmundastrum cinnamomeum: Preparation, characterization and coagulation mechanism
3个月前
已完结
Interaction mechanism of pea proteins with selected pyrazine flavors: Differences in alkyl numbers and flavor concentration
3个月前
已完结
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