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110 积分 2024-12-21 加入
The Evaluation of Yeast Protein Quality as a New and Sustainable Source of Dietary Protein
17天前
已完结
Yeast proteins: The novel and sustainable alternative protein in food applications
17天前
已完结
Thermo-mechanical processing of plant proteins using shear cell and high-moisture extrusion cooking
18天前
已完结
Lactoferrin attenuates high-fat diet-induced hepatic steatosis and lipid metabolic dysfunctions by suppressing hepatic lipogenesis and down-regulating inflammation in C57BL/6J mice
26天前
已完结
Preheat-stabilized pea proteins with anti-aggregation properties
1个月前
已完结
High moisture extrusion of soybean-wheat co-precipitation protein: Mechanism of fibrosis based on different extrusion energy regulation
1个月前
已完结
Effects of material characteristics on the structural characteristics and flavor substances retention of meat analogs
1个月前
已完结
Ultrasonication effects on physicochemical and emulsifying properties of Cyperus esculentus seed (tiger nut) proteins
1个月前
已完结
NaCl mediated physicochemical and structural changes of textured wheat gluten
1个月前
已完结
Structural, physicochemical and technofunctional properties of corn gluten meal modified by extrusion
1个月前
已完结
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