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36 积分 2025-10-26 加入
Formation Processes and Control Strategies of Hazardous Substances in Ready-To-Eat and Ready-To-Cook Meat Products
13天前
已完结
Texturization of a Blend of Pea and Destarched Oat Protein Using High-Moisture Extrusion
16天前
已完结
Designing Gastric-Stable Adsorption Layers by Whey Protein–Pectin Complexation at the Oil–Water Interface
21天前
已完结
High β-Glucan Barley Supplementation Improves Glucose Tolerance by Increasing GLP-1 Secretion in Diet-Induced Obesity Mice
22天前
已完结
Neural signalling of gut mechanosensation in ingestive and digestive processes
22天前
已完结
Structuring chicken breast analogs via high moisture extrusion of dairy-plant proteins blends
28天前
已完结
Enteroendocrine Cells: Chemosensors in the Intestinal Epithelium
1个月前
已完结
Human milk phospholipid analog improved the digestion and absorption of 1,3-dioleoyl-2-palmitoyl-glycerol
3个月前
已完结
Gastric Emptying of Proteins: Influence of Structure, Food Matrix, and Processing Effects
3个月前
已完结
Quality characteristics and gastrointestinal fate of low fat emulsified sausage formulated with konjac glucomannan/oat β-glucan composite hydrogel
3个月前
已完结
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