Lv32
214 积分 2025-10-27 加入
Development and characterization of fibrous high moisture extrudates based on pea protein isolate and whey protein
8天前
已完结
Techno-Functional Characterization of Pulse Proteins (Broad Bean, Mung Bean, and Lentil Bean) as Sustainable Plant-Based Meat and Dairy Alternatives
16天前
已完结
Novel animal product substitutes: A new category of plant-based alternatives to meat, seafood, egg, and dairy products
16天前
已完结
Synergistic effect of extrusion and polyphenol molecular interaction on the short/long-term retrogradation properties of chestnut starch
17天前
已完结
Impact of interactions between soy and pea proteins on quality characteristics of high-moisture meat analogues prepared via extrusion cooking process
22天前
已完结
Effect of moisture content during extrusion on physicochemical properties of potato protein with an emphasis on the modification mechanism
24天前
已完结
Use of FTIR to study secondary structure of texturized plant proteins by high moisture extrusion cooking, a comprehensive review
24天前
已完结
Converting Peanut Protein Biomass Waste into “Double Green” Meat Substitutes Using a High-Moisture Extrusion Process: A Multiscale Method to Explore a Process for Forming a Meat-Like Fibrous Structure
25天前
已完结
High-moisture soy protein extrudates with different moisture contents: Texture, structure, and in vitro digestion characteristics
25天前
已完结
Structural change and functional improvement of wheat germ protein promoted by extrusion
26天前
已完结
皖公网安备34019202002308
