Lv2
146 积分 2025-11-15 加入
Effects of different carbohydrates on the textural, structural, and flavor properties of high-moisture extruded plant-based meat analogs
3天前
已完结
The role of methionine on metabolism, oxidative stress, and diseases
1个月前
已完结
Cysteine-induced disulfide cleavage enhances the solubility of alkali-treated pea protein and its elasticity contribution in low-salt hybrid meat gels
1个月前
已完结
Structure formation in high moisture extrudates produced from soy protein fractions varying in 7S/11S globulin ratio
1个月前
已完结
Insight into the Coextrusion Mechanism between Whey Protein Isolate and Cysteine
1个月前
已完结
Glycine-Xylose Amadori Compound Formation Tracing through Maillard Browning Inhibition by 2-Threityl-thiazolidine-4-carboxylic Acid Formation from Deoxyosone and Exogenous Cysteine
1个月前
已完结
Physicochemical characterization of changes in pea protein as the result of cold extrusion
2个月前
已完结
Effects of moisture content and processing temperature on the strength and orientation regulation of fibrous structures in meat analogues
2个月前
已完结
Effect of low moisture extrusion on a pea protein isolate’s expansion, solubility, molecular weight distribution and secondary structure as determined by Fourier Transform Infrared Spectroscopy (FTIR)
2个月前
已完结
Development of Soy-Based Meat Analogues via Wet Twin-Screw Extrusion: Enhancing Textural and Structural Properties Through Whole Yeast Powder Supplementation
2个月前
已完结
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