Lv4
544 积分 2025-10-06 加入
Genipin as a natural cross-linker strengthens pea protein gel: a mechanistic study
7小时前
已关闭
Bigels as novel co-delivery systems for natural antioxidants and algal oil: Oxidative stability and in vitro digestive behaviors
1个月前
已关闭
Sustainable zero-waste processing system for soybeans and soy by-product valorization
1个月前
已完结
Impact of processing techniques on the nutritional quality, antinutrients, and in vitro protein digestibility of milled soybean fractions
1个月前
已关闭
Influence of processing on protein quality and environmental impact assessment of soy-based meat analogues
1个月前
已完结
Impact of the incorporation of soybean processing by-products (okara) on the physicochemical properties of carrageenan-based soybean-tofu
1个月前
已完结
Effects of different emulsion gels and extrusion temperature on structural properties of meat substitutes processed by high-moisture extrusion of soybean protein
1个月前
已完结
Influence of processing on protein quality and environmental impact assessment of soy-based meat analogues
1个月前
已完结
水稻球蛋白与大豆蛋白的结构与凝胶性能研究：基于 pH 循环技术的水稻球蛋白与大豆蛋白共组装结构的构建
1个月前
已完结
Development of soy protein isolate-chelator soluble pectin composite gels as extrusion-based 3D food printing inks: Effects of mingling strategy
1个月前
已完结
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