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146 积分 2025-11-15 加入
Glycine-Xylose Amadori Compound Formation Tracing through Maillard Browning Inhibition by 2-Threityl-thiazolidine-4-carboxylic Acid Formation from Deoxyosone and Exogenous Cysteine
10小时前
待确认
Physicochemical characterization of changes in pea protein as the result of cold extrusion
12天前
已完结
Effects of moisture content and processing temperature on the strength and orientation regulation of fibrous structures in meat analogues
16天前
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)
16天前
已完结
Development of Soy-Based Meat Analogues via Wet Twin-Screw Extrusion: Enhancing Textural and Structural Properties Through Whole Yeast Powder Supplementation
16天前
已完结
Structural and rheological properties of meat analogues from Haematococcus pluvialis residue-pea protein by high moisture extrusion
1个月前
已完结
Ergosterol Modulates Physicochemical Properties and Conformational Changes in High-Moisture Soy-Wheat Protein Extrudates
1个月前
已完结
Physicochemical modulation of soy-hemp-wheat protein meat analogues prepared by high-moisture extrusion using transglutaminase
1个月前
已完结
Technical note: A simplified procedure for myofibril hydrophobicity determination
1个月前
已完结
Effect of protease hydrolysis pretreatment on extruder response and the structural characteristics of high-moisture plant-protein extrudates
1个月前
已完结
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