Lv21
196 积分 2025-10-16 加入
From nano-aggregates to macroscopic fibers: an integrated framework reconciling phase separation and laminar flow theories in high-moisture extrusion
42分钟前
已完结
Using AI in Food Hydrocolloid Research: Evidence Quality, Mechanistic Explainability, and Real-Food Validation
27天前
已完结
Effects of composite cross-linked enzyme plus polysaccharide treatment on the textural and flavor quality of high-moisture extruded plant-based meat analogues
1个月前
已完结
Effects of composite cross-linked enzyme plus polysaccharide treatment on the textural and flavor quality of high-moisture extruded plant-based meat analogues
1个月前
已关闭
Conformational changes and fiber formation of chickpea protein during high-moisture extrusion: Insights from dead-stop experiments and molecular dynamics simulations
1个月前
已完结
Effect of pretreatments on fiber structures of high-moisture soy protein extrusion meat
1个月前
已完结
Bean powders improved the quality characteristics of high-moisture extrudate prepared from pea protein isolate: Texture, structure and sensory
1个月前
已完结
Effect of transglutaminase and laccase on the structural changes and texturization behavior of high-moisture extruded pea protein isolate
1个月前
已完结
Unveiling structural evolution during high-moisture extrusion of soy protein isolate-wheat gluten systems with soy dietary fiber: A sudden shutdown-based study
4个月前
已完结
AI-enhanced freeze-drying: Research progress and application prospects
4个月前
已完结
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