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128 积分 2024-04-05 加入
Plant protein/carbohydrate composites‐based food gels for plant‐based meat alternatives production: a review
7天前
已完结
Cellulose reinforcement of plant-based protein hydrogels: Effects of cellulose nanofibers and nanocrystals on physicochemical properties
7天前
已完结
Comparative effects of enzymatic hydrolysis by four proteases on the structure, functional properties, and bioactivities of lactoferrin
1个月前
已完结
A review on advancing sustainable vegan meat alternatives through scalable production of plant-based smart proteins
1个月前
已关闭
Molecular interactions of biopolymers during high-moisture extrusion and their impacts on micro- and macrostructural properties of plant-based meat analogues: a review
1个月前
已完结
Use of food carbohydrates towards the innovation of plant-based meat analogs
1个月前
已完结
Harnessing plant protein-flavor interactions: A new frontier for flavor regulation in 3D-printed plant-based meat
1个月前
已完结
Cellulose-based delivery systems for bioactive ingredients: A review
4个月前
已完结
Advances in high-performance alginate hydrogels: properties, performance enhancement strategies, and their applications in the food industry
5个月前
已完结
Recent advance in the biological activity of chlorogenic acid and its application in food industry
5个月前
已完结
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