Lv21
140 积分 2024-02-27 加入
Temperature-dependent properties of fat in adipose tissue from pork, beef and lamb. Part 2: rheology and texture
1小时前
已完结
Global greenhouse gas emissions from animal-based foods are twice those of plant-based foods
1个月前
已完结
A seaweed aquaculture imperative to meet global sustainability targets
1个月前
已完结
3D printing: Printing precision and application in food sector
5个月前
已完结
Effect of flaxseed-derived diglyceride-based high internal phase Pickering emulsion on the quality characteristics of reformulated beef burgers
1年前
已完结
Effect of transglutaminase and laccase on pea protein gel properties compared to that of soybean
1年前
已完结
Pickering and high internal phase Pickering emulsions stabilized by protein-based particles: A review of synthesis, application and prospective
1年前
已完结
Influence of flaxseed-derived diglyceride-based high internal phase Pickering emulsions on the rheological and physicochemical properties of myofibrillar protein gels
1年前
已完结
The Future of Plant-Based Diets: Aligning Healthy Marketplace Choices with Equitable, Resilient, and Sustainable Food Systems
1年前
已关闭
Tailoring 3D-printed high internal phase emulsion-rice starch gels: Role of amylose in rheology and bioactive stability
1年前
已完结
皖公网安备34019202002308
