Lv51
980 积分 2024-06-15 加入
Flavor effect, application status, and research trend of umami peptides based on microbial fermentation in food
6小时前
已完结
Enhancing the microbial dynamics, volatile profile, and ripening efficiency of white brined cheese using Lactiplantibacillus plantarum L33 as a probiotic co-culture
27天前
已完结
Influence of the addition of gum arabic and xanthan gum in the preparation of sodium alginate microcapsules coated with chitosan hydrochloride on the survival of Lacticaseibacillus rhamnosus GG
2个月前
已完结
Enhancing viability of Lactobacillus plantarum encapsulated by alginate-gelatin hydrogel beads during gastrointestinal digestion, storage and in the mimic beverage systems
3个月前
已完结
Fabrication of whey protein/pectin double layer microcapsules for improving survival of Lacticaseibacillus rhamnosus ZFM231
3个月前
已完结
Improving probiotic (Lactobacillus casei) viability by encapsulation in alginate-based microgels: Impact of polymeric and colloidal fillers
3个月前
已完结
Encapsulation method of probiotic embedded delivery system and its application in food
3个月前
已完结
Stability of probiotics through encapsulation: Comparative analysis of current methods and solutions
3个月前
已完结
Smart stimuli-responsive chitosan hydrogel for drug delivery: A review
4个月前
已完结
Alginate-chitosan hydrogel formulations for VEGFA expressed baculovirus delivery promoting angiogenesis for wound healing and revascularization
5个月前
已完结
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