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238 积分 2024-03-05 加入
Recent Advances in Exopolysaccharide–Protein Interactions in Fermented Dairy‐ and Plant‐Based Yogurts: Mechanisms, Influencing Factors, Health Benefits, Analytical Techniques, and Future Directions
2天前
已完结
Impact of Pectin Type on the Stability of Curcumin-Loaded, (-)-Epigallocatechin-3-Gallate- Based Metal-Phenolic Networks
2个月前
已完结
Synthesis, antioxidant activity and antibacterial study of EGCG complexes with iron(III) ions
3个月前
已完结
Advances in the formation mechanism of set-type plant-based yogurt gel: a review
3个月前
已完结
Development and modeling of a novel plant-based yoghurt produced by Jerusalem artichoke and almond milk using l-optimal mixture design
3个月前
已完结
Optimization of pea protein and citrus fiber contents for plant based stirred soymilk yogurt using response surface methodology
3个月前
已关闭
Enhanced In Vitro Functionality and Food Application of Lactobacillus acidophilus Encapsulated in a Whey Protein Isolate and (−)-Epigallocatechin-3-Gallate Conjugate
4个月前
已完结
Effects of physical method and enzymatic hydrolysis on the properties of soybean fiber‐rich stabilizer for oil in water emulsions
4个月前
已完结
Recent Progress, Application, and Quality Evaluation of Plant-Based Double Emulsions in Low-Fat Foods
4个月前
已完结
Improving Quality Characteristics of Whipped Cream Based on Novel Additives: A Review of Current Status, Challenges, and Strategies
4个月前
已完结
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