Lv31
270 积分 2025-10-16 加入
Effect of pretreatments on fiber structures of high-moisture soy protein extrusion meat
4小时前
已完结
Effect of pretreatments on fiber structures of high-moisture soy protein extrusion meat
5小时前
已关闭
Influence of protein ratios on flavor characteristics of soybean-wheat co-precipitated protein extrudates
7小时前
已完结
Toward intelligent 3D food printing: a review on the perspective of materials, fabrication, monitoring, and control
2个月前
已完结
Integration of modern technologies to advance dietary assessment
3个月前
已完结
Fibre-like structure formation in fava bean protein based extrudates: effects of extrusion inputs and potential of outputs for process control
4个月前
已完结
Intelligent optimization design of squeeze casting process parameters based on neural network and improved sparrow search algorithm
4个月前
已完结
A mean-field phase separation model enabling the coupling of non-isothermal flow phenomena with fibre formation in high-moisture extrusion of meat analogues
4个月前
已完结
Characterization and comparison of structure, thermal and functional characteristics of various commercial pea proteins
4个月前
已完结
Inducing melt elongation flow and controlling cooling temperature facilitate the texturization of high-moisture soy protein extrudates
5个月前
已完结
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