Lv5
1300 积分 2024-05-28 加入
Functional attributes of pea protein isolates prepared using different extraction methods and cultivars
7小时前
已完结
Development of mainly plant protein-derived plywood bioadhesives via soy protein isolate fiber self-reinforced soybean meal composites
27天前
已完结
Effects of Additives on the Quality of Pea Protein High-moisture Textured Extrudates and Optimization of Compound Formula
1个月前
已关闭
Individual effects of l‐arginine or l‐lysine on stability of pork or chicken emulsion sausages with partial replacement of porcine backfat by soybean oil
1个月前
已完结
Conjugation of gum Arabic and lentil protein hydrolysates through Maillard reaction: Antioxidant activity, volatile compounds, functional and sensory properties
1个月前
已完结
Formation and characterization of plant‐based emulsified and crosslinked fat crystal networks to mimic animal fat tissue
1个月前
已完结
Understanding fiber formation in a concentrated soy protein isolate - Pectin blend
4个月前
已完结
Use of calcium lactate with salt-phosphate and alginate-calcium gels in restructured pork rolls
4个月前
已完结
The effect of calcium carbonate and sodium alginate on the color and bind strength of restructured beef steaks
4个月前
已完结
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