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16 积分 2025-10-21 加入
Effects of Phenolic Acids with Different Structures and Lauric Acid on the Digestive Properties and Physicochemical Characteristics of Breadfruit Starch
1天前
已完结
Protocols for Preparing Novel Amylose–Lipid–Polyphenol Complexes with Antioxidant Activities
1天前
已完结
Hydration and plasticization effects of maltodextrin on the structure and cooking quality of extruded whole buckwheat noodles
3个月前
已完结
Multilevel Structure of Wheat Starch and Its Relationship to Noodle Eating Qualities
3个月前
已完结
Engineering Processes for Plant‐Based Meat Analogs: Current Status and Future Outlook
8个月前
已完结
Protein network density and fibrous structure control of soy protein isolate-based high-moisture meat analogs using yeast or rice protein isolates with distinct glass transition temperatures
8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
8个月前
已完结
Physicochemical and functional properties of plant proteins before and after extrusion texturization
8个月前
已完结
The role of oil forms in extrusion for plant-based meat analog design: A review
8个月前
已完结
Analysis of the reaction behavior of highly concentrated plant proteins in extrusion-like conditions
8个月前
已完结
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