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152 积分 2025-01-03 加入
A comparative analysis of nutritional quality, amino acid profile, and nutritional supplementations in plant-based products and their animal-based counterparts in the UK
4天前
已完结
Recent advancements and applications of explosion puffing
25天前
已完结
Structural and mechanical anisotropy in plant-based meat analogues
25天前
已关闭
Molecular-level mechanisms of Li+/Mg2+ separation and blocking in crown-ether-modified graphene oxide membranes
26天前
已关闭
Peptidomics Study of Plant-Based Meat Analogs as a Source of Bioactive Peptides
1个月前
已完结
Animal-derived and plant-derived proteins in diets have different in vitro digestive characteristics and bioaccessibility
1个月前
已完结
Soybean protein isolate versus sheep whey protein: A detailed comparison of their chemical composition, gastrointestinal digestion and fermentation properties
1个月前
已完结
Commentary: Joint FAO/WHO expert consultation on protein quality evaluation Bethesda, MD, USA, 4–8 December 1989
1个月前
已完结
Evaluating quality of novel alternative protein sources (microbial and insect proteins) using the INFOGEST in vitro digestion model
4个月前
已关闭
Impact of high moisture extrusion and in vivo mastication on in vitro protein digestibility of meat analogs made from pea protein isolate
4个月前
已完结
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