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646 积分 2023-11-05 加入
Mycoprotein as a meat substitute: production, functional properties, and current challenges‐a review
4天前
已完结
Meat Substitute Development from Fungal Protein (Aspergillus oryzae)
4天前
已关闭
Novel fungal alternative proteins from Penicillium limosum for enhancing structural and functional properties of plant-based meat analogues
4天前
已完结
Health risks of heavy metals in contaminated soils and food crops irrigated with wastewater in Beijing, China
4天前
已完结
An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product
4天前
已关闭
Structure, texture, and sensory properties of plant-meat hybrids produced by high-moisture extrusion
4天前
已完结
Plant-based and cell-based approaches to meat production
6天前
已完结
Seaweed-Based Recipes for Food, Health-Food Applications, and Innovative Products Including Meat and Meat Analogs
6天前
已完结
Cultivation and downstream processing of microalgae and cyanobacteria to generate protein-based technofunctional food ingredients
6天前
已完结
Seaweed as an alternative protein source: Prospective protein extraction technologies
6天前
已完结
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