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470 积分 2024-03-06 加入
Unlocking the potential of edible mushroom proteins: A sustainable future in food and health
14小时前
待确认
Unraveling proteome changes of Sunit lamb meat in different feeding regimes and its relationship to flavor analyzed by TMT-labeled quantitative proteomic
14天前
已完结
Unraveling proteome changes of Sunit lamb meat in different feeding regimes and its relationship to flavor analyzed by TMT-labeled quantitative proteomic
14天前
已完结
Critical review of new advances in food and plant proteomics analyses by nano-LC/MS towards advanced foodomics
14天前
已完结
Influence of mycelial integrity damaged by ultrasonic treatment on product textural properties and in vitro digestibility
14天前
已完结
Tentative exploration of the 3D printing performance of the mixed inks with egg white proteins and mycoprotein fibrous to improve the quality of mycoprotein alternatives
15天前
已完结
Impact of egg white protein on mycoprotein gel: Insights into rheological properties, protein structure and molecular interactions
15天前
已完结
Innovative mycelium‐based food: Advancing One Health through nutritional insights and environmental sustainability
15天前
已完结
High-moisture extrusion processing of walnut meal waste: Mechanism of fibrous formation and enhancement of characteristics
15天前
已完结
Synthesis and characterization of Neurospora intermedia-based composite mycoprotein gel meat: Insight into the effect of pH and soluble starch on water-holding capacity and texture properties
16天前
已完结
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