Lv1
38 积分 2025-10-14 加入
Salt ions improve soybean protein isolate/curdlan complex fat substitutes: Effect of molecular interactions on freeze-thaw stability
1个月前
已完结
Chemical composition, energy content and amino acid digestibility in cyperus esculentus co-products fed to growing pigs
3个月前
已完结
Characterization and comparison of tiger nuts ( Cyperus esculentus L.) from different geographical origin
3个月前
已完结
Protein-amylose/amylopectin molecular interactions during high-moisture extruded texturization toward plant-based meat substitutes applications
3个月前
已完结
Structural engineering of plant-based meat alternatives via salt incorporation: Comparative analysis with cooked chicken breast and evaluation of structural stability under thermal pasteurization and freeze–thaw treatment
7个月前
已完结
Structural engineering of plant-based meat alternatives via salt incorporation: Comparative analysis with cooked chicken breast and evaluation of structural stability under thermal pasteurization and freeze–thaw treatment
7个月前
已关闭
Structural engineering of plant-based meat alternatives via salt incorporation: Comparative analysis with cooked chicken breast and evaluation of structural stability under thermal pasteurization and freeze–thaw treatment
7个月前
已关闭
Impact of freeze-thaw cycles on the structural and quality characteristics of soy protein gels with different 11S/7S protein ratios
7个月前
已完结
Preparation of konjac glucomannan/xanthan gum/sodium alginate composite gel by freezing combining moisture regulation
7个月前
已完结
Construction of a soybean protein isolate/polysaccharide-based whole muscle meat analog: Physical properties and freeze-thawing stability study
7个月前
已完结
皖公网安备34019202002308
