Lv11
70 积分 2024-06-22 加入
Biological potential and mechanisms of Tea’s bioactive compounds: An Updated review
11分钟前
已完结
Development of Soy-Based Meat Analogues via Wet Twin-Screw Extrusion: Enhancing Textural and Structural Properties Through Whole Yeast Powder Supplementation
1个月前
已完结
Exploring the Potential of Lupin (Lupinus angustifolius) Flour‐Based Ingredients in Developing High Moisture Meat Analogues
3个月前
已完结
Rapid identification of Takifugu genus using visual loop‐mediated isothermal amplification
3个月前
已完结
Water binding ability changes of different proteins during high-moisture extrusion
3个月前
已完结
Comparison of the Cooking Behaviors of Meat and Plant-Based Meat Analogues: Appearance, Texture, and Fluid Holding Properties
3个月前
已完结
The impact of food-grade carrageenans and consumer age on the in vitro proteolysis of whey proteins
6个月前
已完结
The mechanical and sensory signature of plant-based and animal meat
6个月前
已完结
Thermally degraded betacyanins from red beetroot inhibit trypsin activity via hydrophobic and hydrogen bonding interactions
6个月前
已完结
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