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39 积分 2025-10-12 加入
Immunoreactivity, sensory and physicochemical properties of fermented soy protein isolate
1个月前
已完结
Effect of Lactobacillus plantarum on antioxidant activity in fermented sausage
4个月前
已完结
The influence of protease hydrolysis of lactic acid bacteria on the fermentation induced soybean protein gel: Protein molecule, peptides and amino acids
4个月前
已完结
Proteolytic activity of Lactobacillus strains on soybean proteins
4个月前
已完结
Preparation and characterization of diacylglycerol via ultrasound-assisted enzyme-catalyzed transesterification of lard with glycerol monolaurate
4个月前
已完结
Exploring the gastrointestinal fate of composite emulsion gela as food models:Impact of texture and oral processing on lipid digestion
5个月前
已完结
Unveiling the aroma retention secrets in roasted ducks: Structural properties and formation mechanisms of micro-nano particles of aroma-containing compounds
5个月前
已完结
Quality of Sous Vide-Cooked Pork Loin Stored in Refrigerated Conditions
7个月前
已完结
Analysis of the flavor profile of chicken white soup with varying fat addition using GC-MS, GC-IMS and E -nose combined with E -tongue
7个月前
已完结
Influences of ultrasonic treatment on the physicochemical properties and microstructure of diacylglycerol-loaded emulsion stabilized with soybean protein isolate and sodium alginate
7个月前
已完结
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