Lv3
232 积分 2025-08-18 加入
Evaluation of Lactiplantibacillus plantarum C07 Isolated from Fermented Whey: Insights into Antimicrobial Properties and Its In Situ Biopreservative Application in Chinese Rubing Cheese
17小时前
已完结
Novel exopolysaccharide from Limosilactobacillus fermentum A10: Biosynthesis, physicochemical properties and antioxidant activity
17小时前
已完结
Dissecting the High Esterase/Lipase Activity and Probiotic Traits in Lactiplantibacillus plantarum B22: A Genome-Guided Functional Characterization
17小时前
已完结
Comprehensive insights into lipid-flavor transformation mechanism in cream during fermentation: Integration of volatilomics and lipidomics
17小时前
已完结
GC-O-MS volatilomics combined lipidomics revealed the key volatile flavor compounds and their precursor in fermented cream driven by Lactiplantibacillus plantarum B22
18小时前
已完结
Molecular mechanisms underlying the impact of bovine and caprine milk ratios on cheese antioxidant activity: Antioxidant peptide identification, screening, and interaction with Keap1
18天前
已完结
Preparation, characterization and antioxidant activity of silk peptides grafted carboxymethyl chitosan
26天前
已完结
Nanoencapsulation of lutein within lipid-based delivery systems: Characterization and comparison of zein peptide stabilized nano-emulsion, solid lipid nanoparticle, and nano-structured lipid carrier
1个月前
已完结
Improved Physicochemical Properties of Curcumin-Loaded Solid Lipid Nanoparticles Stabilized by Sodium Caseinate-Lactose Maillard Conjugate
1个月前
已完结
Identification and molecular mechanism of novel bifunctional peptides from Duroc × (Landrace × Yorkshire) pig dry-cured ham: A peptidomics and in silico analysis
1个月前
已完结
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