Lv6
2180 积分 2024-09-28 加入
Biochemical composition and functional properties of pumpkin (Cucurbita sp.) seed yogurt: a functional plant-based product
1个月前
已完结
Ultrasound-Treated Dendrobium officinale Polysaccharides as Functional Ingredients for Plant-Based Yogurt: Enhancing Gel Properties of Soy Protein Isolate
1个月前
已完结
Flavor characteristics of natural yak yogurt and the impact of fermentation with isolated strains on flavor compounds in manual yak yogurt
3个月前
已完结
Comparative analysis of exopolysaccharide-producing Lactiplantibacillus plantarum with ropy and non-ropy phenotypes on the gel properties and protein conformation of fermented milk
3个月前
已完结
Texture analysis and physicochemical characteristics of fermented soymilk gel by different lactic acid bacteria
3个月前
已完结
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
4个月前
已完结
Effect of roasting and high-pressure homogenization on texture, rheology, and microstructure of walnut yogurt
4个月前
已完结
Viability of probiotics and antioxidant activity of cashew milk-based yogurt fermented with selected strains of probiotic Lactobacillus spp
4个月前
已完结
Lupin protein isolates influence the nutrition, rheology, and protein profile of lupin-oat yoghurt analogues through probiotic activity
4个月前
已完结
Rheological properties of stirred-type yogurt containing pea protein regulated by welan gum: Implications for dysphagia-targeted medical foods
4个月前
已完结
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