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970 积分 2025-09-18 加入
A review: Effects of microbial fermentation on the structure and bioactivity of polysaccharides in plant-based foods
23天前
已完结
Adopting omics-based approaches to facilitate the establishment of microbial consortia to generate reproducible fermented foods with desirable properties
23天前
已完结
Multi-Omics Insights into Microbial Interactions and Fermented Food Quality
23天前
已完结
Effects of microbial fermentation on the anti-inflammatory activity of Chinese yam polysaccharides
23天前
已完结
Structural characterization and combined immunomodulatory activity of fermented Chinese yam polysaccharides with probiotics
23天前
已完结
Recent advances in exopolysaccharides from lactic acid bacteria: Acquisition, characterization, bioactivities, and applications
23天前
已完结
Understanding Exopolysaccharides from Lactic Acid Bacteria: Synthesis, Functions, and Applications
23天前
已完结
Engineered exopolysaccharides from Weissella cibaria for texture enhancement and health benefits in fermented food matrices- a comprehensive review
23天前
已完结
Current state, challenges and future orientations of the applications of lactic acid bacteria exopolysaccharide in foods
23天前
已完结
Recent Advances in Exopolysaccharide–Protein Interactions in Fermented Dairy‐ and Plant‐Based Yogurts: Mechanisms, Influencing Factors, Health Benefits, Analytical Techniques, and Future Directions
23天前
已完结
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