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4 积分 2025-11-26 加入
Changes in physicochemical and structural properties of pea protein during the high moisture extrusion process: Effects of carboxymethylcellulose sodium and different extrusion zones
1个月前
已完结
Mechanism of l-cysteine-induced fibrous structural changes of soybean protein at different high-moisture extrusion zones
1个月前
已完结
Effect of high-moisture extrusion process on quality attribute and fibrous formation mechanism of pea protein: Insight into dynamic changes of textural protein
1个月前
已完结
Mapping of intramuscular tenderness and muscle fiber orientation of muscles in the beef round1
2个月前
已完结
Quality characteristics and fibrous structure formation mechanism of walnut protein and wheat gluten meat analogues during high-moisture extrusion cooking process
2个月前
已完结
Engineering anisotropic hydrogels via directional freezing and salting-out for plant-based meat analogues
4个月前
已完结
Sensory, emotional, and appropriateness of plant‐ and meat‐based burgers
4个月前
已完结
Similarity and Dissimilarity Measures
5个月前
已完结
Exploring Food Label Characteristics, Accessibility, and Regulation in an Era of Technological Advancements and Shifting Consumer Needs
5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
5个月前
已完结
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