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70 积分 2024-07-11 加入
Effects of wheat gluten–soy protein ratios and moisture levels on high‐moisture extruded meat analogues for burger patties
1小时前
待确认
High moisture extrusion of soybean-wheat co-precipitation protein: Mechanism of fibrosis based on different extrusion energy regulation
1小时前
已完结
Effect of oil extraction methods on walnut oil quality characteristics and the functional properties of walnut protein isolate
7天前
已完结
High-moisture extrusion of yeast-pea protein: Effects of different formulations on the fibrous structure formation
8天前
已完结
Raw walnut kernel: A natural source for dietary proteases and bioactive proteins
8天前
已完结
High moisture extrusion cooking of meat analogs: A review of mechanisms of protein texturization
11天前
已完结
Quality characteristics and fibrous structure formation mechanism of walnut protein and wheat gluten meat analogues during high-moisture extrusion cooking process
11天前
已完结
Molecular interactions and kinetic properties of fats
1个月前
已完结
High-moisture extrusion of soy protein: Effects of insoluble dietary fiber on anisotropic extrudates
2个月前
已完结
High moisture extrusion cooking of meat analogs: A review of mechanisms of protein texturization
2个月前
已完结
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