Lv2
120 积分 2025-10-09 加入
Sublethally injured microorganisms in food processing and preservation: Quantification, formation, detection, resuscitation and adaption
1天前
待确认
Site-directed mutation of β-galactosidase from Streptococcus thermophilus for galactooligosaccharide-enriched yogurt making
1个月前
已完结
Natural products-integrated drug delivery systems as innovative therapeutic strategies for inflammatory bowel disease management
10个月前
已完结
Effects of protein concentration, ionic strength, and heat treatment on the interfacial and emulsifying properties of coconut (Cocos nucifera L.) globulins
11个月前
已完结
Study on the interactions and interfacial behaviors of cellulose nanocrystal/β-lactoglobulin complexes for Pickering emulsions
11个月前
已完结
Bactericidal mechanisms of intense pulsed light against Salmonella Enteritidis on green Sichuan pepper
11个月前
已完结
Antioxidant potential of exopolysaccharides from lactic acid bacteria: A comprehensive review
11个月前
已完结
Deciphering the interaction mechanism and binding mode between chickpea protein isolate and flavonoids based on experimental studies and molecular simulation
11个月前
已完结
Improved emulsifying and foaming properties of ovalbumin and antioxidant activity of (−)-gallocatechin gallate: Effects of ultrasound-assisted glycation based on natural deep eutectic solvents and noncovalent binding
11个月前
已完结
Antioxidant potential of exopolysaccharides from lactic acid bacteria: A comprehensive review
11个月前
已完结
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