Lv62
1740 积分 2024-09-28 加入
Balancing the modulation of soy protein structure to achieve improved texture and reduced antigenicity in soy yogurt: A practical approach of proteolytic pretreatment and lactic acid bacteria fermentation
6天前
已完结
Effect of roasting and high-pressure homogenization on texture, rheology, and microstructure of walnut yogurt
6天前
已完结
Viability of probiotics and antioxidant activity of cashew milk-based yogurt fermented with selected strains of probiotic Lactobacillus spp
6天前
已完结
Lupin protein isolates influence the nutrition, rheology, and protein profile of lupin-oat yoghurt analogues through probiotic activity
6天前
已完结
Rheological properties of stirred-type yogurt containing pea protein regulated by welan gum: Implications for dysphagia-targeted medical foods
6天前
已完结
Improving physicochemical properties and gel formation mechanism of nutty plant-based yogurt with Tremella fuciformis polysaccharides
7天前
已完结
Probiotic combinations affect characteristics of chickpea yogurt: an investigation on physicochemical, rheological, and organoleptic properties and SCFAs fermentation
7天前
已完结
Impacts of soy protein isolate hydrolysates on gel properties of high-protein soy yogurt
7天前
已完结
Spatial and temporal variation in volatile composition suggests olfactory division of labor within the trap flowers of Aristolochia gigantea
7天前
已完结
Stabilizing effect of xanthan gum and sodium alginate on the physicochemical properties and gel structure of walnut-based yogurt
8天前
已完结
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