Lv3
238 积分 2025-07-06 加入
Modulating 11S/7S ratios in lactic acid bacteria‐fermented soy protein gels: effects on physicochemical properties and allergenicity
3天前
已完结
Structural dichotomy in soy protein isolate-chitosan oligosaccharide gels: unraveling the distinct roles of 7S and 11S globulins
3天前
已完结
Vulnerability assessment of wetland landscape ecosystem services using driver-pressure-state-impact-response (DPSIR) model
1个月前
已完结
Wetland ecosystem stability evaluation by using Analytical Hierarchy Process (AHP) approach in Yinchuan Plain, China
1个月前
已完结
Fermentation of sauerkraut using soybean whey and analysis of quality characteristics
7个月前
已完结
Effect of lipoxygenase activity and fat substrate on the flavor and quality of lactic acid bacteria fermented soybean whey protein-based milk
7个月前
已完结
Study of soybean gel induced by Lactobacillus plantarum: Protein structure and intermolecular interaction
7个月前
已完结
The aggregation behavior between soybean whey protein and polysaccharides of diverse structures and their implications in soybean isoflavone delivery
7个月前
已完结
Physicochemical and nutritional properties of whole soy milk yogurt: Dependence on the strain
9个月前
已完结
Identification of the key off-flavor odorants for undesirable spoiled odor in thermally sterilized fermented soymilk
1年前
已完结
皖公网安备34019202002308
