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102 积分 2024-12-07 加入
Saccharomyces cerevisiae and Lactiplantibacillus plantarum fermentation combined with long-wavelength ultraviolet irradiation effectively improved the physicochemical and functional properties of okara insoluble dietary fiber
1个月前
已完结
Effects of UV-A irradiation and microbial fermentation on the physicochemical, microstructure and functional properties of okara
2个月前
已完结
Influence of hot-air drying on the starch structure and physicochemical properties of two corn cultivars cultivated in East China
4个月前
已完结
Improvement of Cordyceps militaris Polysaccharides Production by a Sole Corn Steep Liquor Medium, and its Antioxidant Activity
8个月前
已完结
Biotransformation of okara (soybean residue) through solid-state fermentation using probiotic Bacillus subtilis and Bacillus coagulans
9个月前
已完结
Challenges, process technologies, and potential synthetic biology opportunities for plant-based meat production
9个月前
已完结
Microwave-assisted extraction of dandelion root polysaccharides: Extraction process optimization, purification, structural characterization, and analysis of antioxidant activity
11个月前
已完结
Utilization of fermented and enzymatically hydrolyzed soy press cake as ingredient for meat analogues
1年前
已完结
Effect of extruded soybean okara on the texture, rheology, and structural properties of high-fiber composite dough
1年前
已完结
Harnessing soybean okara for enhanced microbial production of indigoidine
1年前
已完结
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