Lv3
250 积分 2023-04-23 加入
A food for elders with dysphagia: Effect of sodium alginate with different viscosities on the gel properties of antarctic krill composite shrimp surimi
11小时前
待确认
The functionalities and applications of whey/whey protein in fermented foods: a review
6个月前
已完结
A comprehensive review on composition to application of pea protein and its components
6个月前
已完结
Comparisons of procyanidins with different low polymerization degrees on prevention of lipid metabolism in high-fat diet/streptozotocin-induced diabetic mice
1年前
已完结
Engineered meatballs via scalable skeletal muscle cell expansion and modular micro-tissue assembly using porous gelatin micro-carriers
1年前
已完结
Generation of three-dimensional meat-like tissue from stable pig epiblast stem cells
1年前
已完结
Gellan gum-gelatin scaffolds with Ca2+ crosslinking for constructing a structured cell cultured meat model
1年前
已完结
Scaffolding technologies for the engineering of cultured meat: Towards a safe, sustainable, and scalable production
1年前
已完结
Rice grains integrated with animal cells: A shortcut to a sustainable food system
1年前
已完结
Introducing meat-rice: grain with added muscles beefs up protein
1年前
已完结
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