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60 积分 2025-04-28 加入
The interaction between wheat and pea protein influences the final chemical and sensory characteristics of extruded high moisture meat analogs
1天前
待确认
Structural and functional properties of a high moisture extruded mixture of pea proteins (Pisum sativum), amaranth flour (Amaranthus hypochondriacus), and oat flour (Avena sativa)
2天前
求助中
Thermal Denaturation of Proteins and Chemical Equilibrium
5天前
已完结
Extruded soy protein as a novel emulsifier: Structure, interfacial activity and emulsifying property
5天前
已完结
Effects of pH and aging on the texture and physicochemical properties of extruded pea protein isolate
7天前
已关闭
Three-dimensional porous fibrous structural morphology changes of high-moisture extruded soy protein under the effect of moisture content
10天前
已完结
Effect of extrusion on the protein structure and digestibility of extruded soybean protein
11天前
已完结
Influences of extrusion parameters on physicochemical properties of textured vegetable proteins and its meatless burger patty
11天前
已完结
Effects of wheat gluten–soy protein ratios and moisture levels on high‐moisture extruded meat analogues for burger patties
12天前
已完结
High-moisture extrusion of rice bran-peanut proteins: Changes in structural properties and antioxidant activity simulating gastrointestinal digestion
28天前
已完结
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