Lv11
58 积分 2025-08-18 加入
Thioflavin T fluorescence to analyse amyloid formation kinetics: Measurement frequency as a factor explaining irreproducibility
9分钟前
已完结
Effect of extrusion temperature on the structure and emulsifying properties of soy protein isolate-oat β-glucan conjugates formed during high moisture extrusion
1个月前
已完结
Rational design of functional amyloid fibrillar assemblies
1个月前
已完结
The texture of plant protein‐based meat analogs by high moisture extrusion: A review
2个月前
已完结
Extraction technology determines the properties of bamboo shoots dietary fiber concentrate and its application in chicken mince gels: Systematic analysis
3个月前
已完结
High moisture extrusion of vegetable proteins for making fibrous meat analogs: A review
3个月前
已完结
Influence of cellulose and pectin on anisotropic texture of high-moisture meat analogue from soy protein isolate
3个月前
已关闭
SANS and SAXS: A Love Story to unravel structural evolution of soy proteins and polysaccharide fibres during high moisture extrusion for meat alternatives
3个月前
已完结
High moisture extrusion of lupin protein: influence of extrusion parameters on extruder responses and product properties
4个月前
已完结
High moisture extrusion of plant proteins: advances, challenges, and opportunities
4个月前
已完结
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