Lv4
508 积分 2025-10-12 加入
High-speed shearing of soybean flour suspension disintegrates the component cell layers and modifies the hydration properties of okara fibers
5天前
已完结
Isolation, screening, identification and tolerance of yeast in cherry wine lees
11天前
已完结
Function-driven high-throughput screening and isolation of ester-producing strains for glutinous rice wine fermentation
11天前
已完结
Chlorogenic acid-modified pea dietary fiber stabilizes O/W emulsion
13天前
已完结
Citric acid modification of insoluble dietary fiber from soybean residue: Microstructural reconstruction, interfacial activity enhancement and stability by pickering emulsions
18天前
已完结
Unveiling the yeast interaction: Insights into the role of Saccharomyces cerevisiae metabolites in regulating Torulaspora delbrueckii aroma biosynthesis during wine fermentation
1个月前
已完结
Chemical composition and physicochemical properties of dietary fiber from Polygonatum odoratum as affected by different processing methods
1个月前
已完结
Improved physicochemical and functional properties of dietary fiber from Rosa roxburghii pomace fermented by Bacillus natto
1个月前
已完结
Improved physicochemical and functional properties of dietary fiber from millet bran fermented by Bacillus natto
1个月前
已完结
Effects of Bacillus velezensis fermentation on the composition, structure, physicochemical properties and in vitro hypoglycemic effects of highland barley dietary fiber
1个月前
已完结
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