Lv31
390 积分 2024-01-18 加入
Tailoring Texture and Functionality of Vegetable Protein Meat Analogues through 3D Printed Porous Structures
10天前
已完结
Animal vs Plant-Based Meat: A Hearty Debate
10天前
已完结
Insights into the potential mechanism of liquid nitrogen spray freezing's influence on volatile compounds in surimi gels with different cross-linking degrees: Focus on oxidation, protein structure, intermolecular force and free amino acid alterations
23天前
已完结
Use of soybean oil to modulate the gel properties of soybean protein isolation‐wheat gluten composite with or without CaCl2
24天前
已完结
Effect of calcium ions concentration on the properties and microstructures of doubly induced sorghum arabinoxylan/soy protein isolate mixed gels
1个月前
已完结
Effect of different enzymes on thermal and structural properties of gluten, gliadin, and glutenin in triticale whole-wheat dough
1个月前
已完结
Modification of plant proteins for improved functionality: A review
1个月前
已完结
Influence of reconstituted gluten fractions on the short-term and long-term retrogradation of wheat starch
2个月前
已完结
Effect of polysaccharides on the rheological behaviour of soy–wheat protein aggregation and conformational changes during high‐moisture extrusion
2个月前
已完结
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