Lv4
438 积分 2025-10-24 加入
The stability and spicy taste masking effect of capsaicin loaded α-lactalbumin micelles formulated in defatted cheese
4天前
已完结
Development of pea protein isolate-based complexes as a novel delivery system for capsaicin
6天前
已完结
Capsaicin encapsulated in W/O/W double emulsions fabricated via ethanol-induced pectin gelling: Improvement of bioaccessibility and reduction of irritation
6天前
已完结
Tentative exploration of the 3D printing performance of the mixed inks with egg white proteins and mycoprotein fibrous to improve the quality of mycoprotein alternatives
1个月前
已完结
Rheological and mechanical behavior of milk protein composite gel for extrusion-based 3D food printing
1个月前
已完结
Development of soy protein isolate emulsion gels as extrusion-based 3D food printing inks: Effect of polysaccharides incorporation
1个月前
已完结
Extrusion‐Based 3D Printing Technology in Soy Protein‐Based Meat Analogs: A Review
1个月前
已完结
The antihypertensive activity of lotus seed protein hydrolysates and the identification of antihypertensive peptides
1个月前
已完结
Optimization of Ink Composition and 3D Printing Process to Develop Soy Protein-Based Scaffolds
1个月前
已完结
Intelligent packaging systems for the quality and safety monitoring of meat products: From lab scale to industrialization
1个月前
已完结
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