Lv31
232 积分 2025-10-16 加入
Conformational changes and fiber formation of chickpea protein during high-moisture extrusion: Insights from dead-stop experiments and molecular dynamics simulations
21分钟前
已完结
Effect of pretreatments on fiber structures of high-moisture soy protein extrusion meat
1小时前
已完结
Bean powders improved the quality characteristics of high-moisture extrudate prepared from pea protein isolate: Texture, structure and sensory
1小时前
已完结
Effect of transglutaminase and laccase on the structural changes and texturization behavior of high-moisture extruded pea protein isolate
1小时前
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
2个月前
已完结
AI-enhanced freeze-drying: Research progress and application prospects
2个月前
已完结
Yeast protein-based high-moisture extrudates mimicking chicken breast in structural and digestive properties
2个月前
已关闭
Effect of pretreatments on fiber structures of high-moisture soy protein extrusion meat
3个月前
已完结
Effect of pretreatments on fiber structures of high-moisture soy protein extrusion meat
3个月前
已关闭
Influence of protein ratios on flavor characteristics of soybean-wheat co-precipitated protein extrudates
3个月前
已完结
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