Lv31
328 积分 2025-02-10 加入
Fungi for future foods
7小时前
待确认
Umami and saltiness enhancements of textured pea proteins by combining protease- and glutaminase-catalyzed reactions
1个月前
已完结
Structuring camellia seed-derived oleosomes for the fabrication of meat analogs using transglutaminase: Structural, functional, and rheological properties
1个月前
已完结
AI-guided Aspergillus oryzae bioconversion of cucumber-peanut substrates produces an umami-rich, chicken-like flavor for plant-based meat alternatives
1个月前
已关闭
Novel fungal alternative proteins from Penicillium limosum for enhancing structural and functional properties of plant-based meat analogues
1个月前
已完结
Wheat gluten stabilized coconut oleosomes: An emulgel-based fat alternative for meat analogue formulations
1个月前
已完结
Rice bran meat analogs: Relationship between extrusion parameters, apparent properties and secondary structures
1个月前
已完结
Structure Design for Improving the Characteristic Attributes of Extruded Plant-Based Meat Analogues
1个月前
已完结
Novel rotating die coupled to a twin-screw extruder as a new route to produce meat analogues with soy, pea and gluten
1个月前
已完结
Preparation and properties of high‐soluble wheat gluten protein‐based meat analogues
1个月前
已完结
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