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1388 积分 2025-02-11 加入
Mechanical Continuous Oil Expression from Oilseeds: A Review
11天前
已完结
Protein co-precipitates: A review of their preparation and functional properties
23天前
已完结
The future of 3D food printing: Opportunities for space applications
1个月前
已完结
3D printing for space food applications: Advancements, challenges, and prospects
1个月前
已完结
Recent advances in 3D food printing: Therapeutic implications, opportunities, potential applications, and challenges in the food industry
1个月前
已完结
Role of egg white protein particles’ structure and interface profiles in tailoring high-internal-phase Pickering emulsions with desired applicability
3个月前
已完结
Physicochemical and structural properties of meat analogues from yeast and soy protein prepared via high-moisture extrusion
3个月前
已完结
Effect of rice glutelin-resveratrol interactions on the formation and stability of emulsions: A multiphotonic spectroscopy and molecular docking study
3个月前
已完结
Strong and elastic pea protein hydrogels formed through pH-shifting method
7个月前
已完结
Physicochemical and structural properties of meat analogues from yeast and soy protein prepared via high-moisture extrusion
7个月前
已完结
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