Lv3
246 积分 2024-11-27 加入
Changes in the functional properties of casein conjugates prepared by Maillard reaction with pectin or arabinogalactan
12天前
已完结
Structural characterization of polysaccharides from lactobacillus helveticus MB2–1 fermented milk and their interaction mechanisms with casein in modulating gel stability
13天前
已完结
Mechanisms and Factors for Edible Oil Oxidation
17天前
已完结
Volatile compounds and fatty acid profiles in commercial milk-based infant formulae by static headspace gas chromatography: Evolution after opening the packet
20天前
已完结
Integrated volatile compounds and non-targeted metabolomics analysis reveal the characteristic flavor formation of proteins in grouper (Epinephelus coioides) during cold storage
20天前
已完结
Exopolysaccharides of lactic acid bacteria: Structure, biological activity, structure-activity relationship, and application in the food industry: A review
1个月前
已完结
Structure-activity relationship of exopolysaccharides produced by Limosilactobacillus fermentum A51 and the mechanism contributing to the textural properties of yogurt
1个月前
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
1个月前
已完结
Exploration of markers in oxidized rancidity walnut kernels based on lipidomics and volatolomics
1个月前
已完结
Metabolomic analysis of fermented milk with Lactobacillus delbrueckii subsp. bulgaricus, Lacticaseibacillus paracasei cocultured with Kluyveromyces marxianus during storage
1个月前
已完结
皖公网安备34019202002308
