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8 积分 2024-11-20 加入
PHYSICAL PROPERTIES OF SUCROSE
15小时前
已完结
The crystal structure of sucrose
1天前
已完结
Acylation modification and/or guar gum conjugation enhanced functional properties of pea protein isolate
1个月前
已完结
Structural change and functional improvement of wheat germ protein promoted by extrusion
1个月前
已完结
Impact of interactions between soy and pea proteins on quality characteristics of high-moisture meat analogues prepared via extrusion cooking process
1个月前
已完结
Rheological properties of pea protein isolate-amylose/amylopectin mixtures and the application in the high-moisture extruded meat substitutes
1个月前
已完结
Dual enhancement effects of different yeast extract on gel properties and saltiness perception of low-salt surimi gel from silver carp
2个月前
已完结
Enhanced physicochemical properties and riboflavin 7 delivery ability of soy isolate protein/sugar beet pectin composite freeze-dried gels prepared by double crosslinking strategy
2个月前
已完结
In-depth analysis of the relationship between matrix network structure and flavor diffusion of meat analogs: Based on interactions and extrusion processes
2个月前
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