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60 积分 2026-01-16 加入
AI-driven exploration of microbial resources in fermented foods
1个月前
已完结
Binding effects of piceatannol and oxyresveratrol on the structural and functional properties of soy protein isolate
1个月前
已关闭
Synthetic data and deep neural networks enable prediction of sensory perception attributes in texture-modified plant-based smoothies
1个月前
已完结
Study on preparation of acylated soy protein and stability of emulsion
1个月前
已完结
Stabilization of acidic soy protein-based dispersions and emulsions by soy soluble polysaccharides
1个月前
已完结
Co-culturing Limosilactobacillus fermentum and Pichia fermentans to ferment soybean protein hydrolysates: An effective flavor enhancement strategy
1个月前
已完结
Advancing protein evolution with inverse folding models integrating structural and evolutionary constraints
1个月前
已完结
Structural properties and antioxidant activities of soybean protein hydrolysates produced by Lactobacillus delbrueckii subsp. bulgaricus cell envelope proteinase
1个月前
已完结
Fermentation with edible mushroom mycelia improves flavor characteristics and techno-functionalities of soybean protein
1个月前
已完结
Dealing with soy sauce precipitation at submicron-/nano-scale: An industrially feasible approach involving enzymolysis with protease and alkaline conditions
1个月前
已完结
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