Lv52
1578 积分 2025-02-11 加入
Development and characterization of fibrous high moisture extrudates based on pea protein isolate and whey protein
5天前
已完结
Unlocking flaxseed oleosomes (oil bodies) potential: Optimal extraction and functional insights through enzymolysis or dehulling treatment
5天前
已完结
pH-responsive microgels constructed from soy protein coacervates: Structure and rheology at the oil-water interface
16天前
已完结
Interfacial and emulsifying properties of low-denatured soy protein prepared by self-coacervation
16天前
已完结
High-throughput screening of acetals/ketals in edible essences via GC-Orbitrap-MS and their formation rates at room temperature
1个月前
已完结
Mechanical Continuous Oil Expression from Oilseeds: A Review
1个月前
已完结
Protein co-precipitates: A review of their preparation and functional properties
2个月前
已完结
The future of 3D food printing: Opportunities for space applications
2个月前
已完结
3D printing for space food applications: Advancements, challenges, and prospects
3个月前
已完结
Recent advances in 3D food printing: Therapeutic implications, opportunities, potential applications, and challenges in the food industry
3个月前
已完结
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