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56 积分 2025-09-18 加入
Mechanism and Functional Activities of Dietary Fiber-Bound Polyphenol Released from Pomegranate Pomace in Mixed Solid-State Fermentation with Aspergillus niger and Rhizopus oryzae
7天前
已完结
Highly efficient and sustainable bioconversion of cottonseed meal to high-value products through solid-state fermentation by protease-enhanced Streptomyces sp. SCUT-3
1个月前
已完结
Effect of Carboxymethyl Konjac Glucomannan on the Gel Properties of Silver Carp Surimi: A Study on the Regulatory Mechanism of Substitution Degree
1个月前
已完结
Modification of myofibrillar protein using combined chicken breast and soybean protein isolate for improving gel properties: Protein structure and intermolecular interactions
2个月前
已完结
Botanical characteristics, phytochemistry and related biological activities of Rosa roxburghii Tratt fruit, and its potential use in functional foods: a review
2个月前
已完结
Comparative Study of the Effects of Solid-State Fermentation with Three Filamentous Fungi on the Total Phenolics Content (TPC), Flavonoids, and Antioxidant Activities of Subfractions from Oats (Avena sativa L.)
2个月前
已完结
Effect of solid-state fermentation with Bacillus subtilis lwo on the proteolysis and the antioxidative properties of chickpeas
2个月前
已完结
Identification of a thermophilic protease‐producing strain and its application in solid‐state fermentation of soybean meal
3个月前
已完结
Effect of enzyme-assisted fermentation on quality, safety, and microbial community of black soldier fly larvae (Hermetia illucens L.) as a novel protein source
3个月前
已完结
The effect of enzymatic hydrolysis time and temperature on the properties of protein hydrolysates from Persian sturgeon (Acipenser persicus) viscera
3个月前
已完结
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