Lv1
36 积分 2025-11-26 加入
Engineering anisotropic hydrogels via directional freezing and salting-out for plant-based meat analogues
2个月前
已完结
Sensory, emotional, and appropriateness of plant‐ and meat‐based burgers
2个月前
已完结
Similarity and Dissimilarity Measures
2个月前
已完结
Exploring Food Label Characteristics, Accessibility, and Regulation in an Era of Technological Advancements and Shifting Consumer Needs
2个月前
已关闭
Partial and total replacement of meat by plant-based proteins in chicken sausage: evaluation of mechanical, physico-chemical and sensory characteristics
2个月前
已完结
Turning whole soybean-derived formulations into plant-based meat analogues: 3D printed Pickering bigels stabilized by media-milled soybean particles
2个月前
已完结
Three‐dimensional printing of dysphagia‐friendly foods using Pleurotus ostreatus mycelium, xanthan gum, and egg white protein: influence of mycelium concentration
2个月前
已完结
Three-dimensional Printing of Mycelium Hydrogels into Living Complex Materials
3个月前
已完结
High moisture extrusion of pea protein: Effect of l-cysteine on product properties and the process forming a fibrous structure
3个月前
已完结
Relating the protein denaturation degree and solubility of soy protein isolates to the structure of high moisture extrudates
3个月前
已完结
皖公网安备34019202002308
