Lv3
246 积分 2024-05-16 加入
Evaluation and relationship analysis of pea protein on structure and heat‐induced gel performance of myofibrillar protein
8小时前
已完结
Effect of different thermal processing methods on sensory, nutritional, physicochemical and structural properties of Penaeus vannamei
20天前
已完结
Gelation properties and protein conformation of grass carp fish ball as influenced by egg white protein
21天前
已完结
Effects of gel spatial structure and water state on 3D printability: A case study of honey bee pupa protein and soybean dietary fiber
1个月前
已完结
Thermally Reversible Emulsion Gels and High Internal Phase Emulsions based Solely on Pea Protein for 3D Printing
1个月前
已完结
Potential health benefits of edible insects
1个月前
已完结
Quality characteristics and storage stability of pork patties added with drone pupae (Apis mellifera) powder
1个月前
已完结
Recent developments in maintaining gel properties of surimi products under reduced salt conditions and use of additives
1个月前
已完结
Differentiation of Penaeus vannamei from different thermal processing methods in physico-chemical, flavor and sensory characteristics
1个月前
已完结
Effect of xylose on rheological, printing, color, texture, and microstructure characteristics of 3D-printable colorant-containing meat analogs based on mung bean protein
1个月前
已完结
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