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40 积分 2024-11-05 加入
Utilization of emulsion gels in plant-based meat analog formulations: A review
1天前
待确认
Digestibility and bioavailability of plant-based proteins intended for use in meat analogues: A review
1天前
已完结
Plant-based meat: The influence on texture by protein-polysaccharide interactions and processing techniques
3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
4天前
已完结
Chemical and physicochemical features of common plant proteins and their extrudates for use in plant-based meat
7天前
已完结
Commercialization of Plant-Based Meat Alternatives
8天前
已完结
Elucidating the Mechanism of Inulin-Induced Improvement in the Structural and Functional Properties of High-Moisture Extruded Products
18天前
已完结
Encapsulation of roast beef flavor by soy protein isolate/chitosan complex Pickering emulsions to improve its releasing properties during the processing of plant-based meat analogues
18天前
已完结
David vs Goliath: The challenges for plant-based meat companies competing with animal-based meat producers
25天前
已完结
Sensory Evaluation of Plant-Based Meat: Bridging the Gap with Animal Meat, Challenges and Future Prospects
25天前
已完结
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