Lv51
1020 积分 2023-07-03 加入
Pea protein: Advances in applications, protein-flavor interactions, and flavor enhancement strategies
26天前
已完结
Controlled release mechanism of off-flavor compounds in Bacillus subtilis BSNK-5 fermented soymilk and flavor improvement by phenolic compounds
26天前
已完结
Interactions between proteins and polyphenols in plant-based food: Insight of allergenicity and off-flavor reduction
26天前
已完结
Insight into the effect of 4-hydroxy-2,5-dimethyl-3(2H)-furanone on the changes of off-flavors in the preparation of soy protein isolate: Potential mechanisms of their reduction
26天前
已完结
Off-flavor challenges and mitigation strategies of soy protein products
26天前
已完结
Fourier-transform infrared imaging and multivariate analysis for direct identification of principal polysaccharides in brown seaweeds
1个月前
已完结
Co-encapsulation: An effective strategy to enhance the synergistic effects of probiotics and polyphenols
1个月前
已完结
Antimicrobial activity of nanoliposomes co-encapsulating nisin and garlic extract against Gram-positive and Gram-negative bacteria in milk
1个月前
已完结
Enhancing Allicin bioavailability by way of cyclodextrin encapsulation: simulation and experiments
1个月前
已关闭
Study of allicin microcapsules in β-cyclodextrin and porous starch mixture
1个月前
已完结
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