Lv31
304 积分 2025-10-30 加入
Effects of various polysaccharides (alginate, carrageenan, gums, chitosan) and their combination with prebiotic saccharides (resistant starch, lactosucrose, lactulose) on the encapsulation of probiotic bacteria Lactobacillus casei 01 strain
2小时前
待确认
Microencapsulating polymers for probiotics delivery systems: Preparation, characterization, and applications
2小时前
已完结
Oxidized high-amylose starch macrogel as a novel delivery vehicle for probiotic and bioactive substances
5小时前
已完结
Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications—A review
12天前
已完结
Bacterial viability retention in probiotic foods: a review
1个月前
已完结
Comparison of Plant and Microbial Protein Particles Fabricated by Heat-Induced Aggregation or Enzymatic Cross-Linking: Structure, Physicochemical Properties, and Stability
1个月前
已完结
Rheological and microstructural characteristics of lentil starch–lentil protein composite pastes and gels
2个月前
已完结
The effect and mechanism of resistant starch type and concentration on the digestion and fermentation characteristics of myofibrillar protein gels
2个月前
已完结
Effects of calcium or sodium ions on the properties of whey protein isolate-lotus root amylopectin composite gel
2个月前
已完结
Assembly of soy protein-corn starch composite gels by thermal induction: Structure, and properties
2个月前
已完结
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