Lv2
180 积分 2020-11-02 加入
Chapter 16: Extrusion technologies for cereal–pulses blends
2年前
已完结
Impact of high moisture contents on the structure and functional properties of pea protein isolate during extrusion
2年前
已完结
Physico-chemical characteristics of rice protein-based novel textured vegetable proteins as meat analogues produced by low-moisture extrusion cooking technology
2年前
已完结
Rheological properties of pea protein isolate-amylose/amylopectin mixtures and the application in the high-moisture extruded meat substitutes
3年前
已完结
Influences of extrusion parameters on physicochemical properties of textured vegetable proteins and its meatless burger patty
3年前
已完结
Meat analogs: Protein restructuring during thermomechanical processing
3年前
已完结
Influence of hydrocolloids on the rheological and textural attributes of a gluten‐free meat analog based on soy protein isolate
3年前
已完结
Influence of hydrocolloids on the rheological and textural attributes of a gluten‐free meat analog based on soy protein isolate
3年前
已完结
The effect of cooling and rehydration methods in high moisture meat analogs with pulse proteins‐peas, lentils, and faba beans
3年前
已完结
Partial substitution of soy protein isolates with cricket flour during extrusion affects firmness and in vitro protein digestibility
3年前
已关闭
皖公网安备34019202002308
