Lv3
236 积分 2025-09-15 加入
Effects of different lactic acid bacteria on volatile compounds in fermented mixed soy beverage
1个月前
已关闭
Effects of lactic acid bacteria fermentation on the phytochemicals content, taste and aroma of blended edible rose and shiitake beverage
1个月前
已完结
Effects of different lactic acid bacteria on volatile compounds in fermented mixed soy beverage
1个月前
已关闭
Chain reactions of temperature-induced egg white protein amorphous aggregates: Formation, structure and material composition of thermal gels
2个月前
已完结
Construction of emulsion gel based on the interaction of anionic polysaccharide and soy protein isolate: Focusing on structural, emulsification and functional properties
2个月前
已完结
Non-beany flavor soymilk fermented by lactic acid bacteria: Characterization, stability, antioxidant capacity and in vitro digestion
2个月前
已完结
Comparative evaluation of antioxidant activity and protein digestion of plant-based milk from different sources under dynamic in vitro digestion models
2个月前
已完结
Assessment of the effects of oligosaccharide supplementation on the structure of lactic-fermented soy protein gel and its allergenic epitopes
2个月前
已完结
Acid induced gelation of heated soymilks: Protein structure, molecular interactions and gel properties
4个月前
已关闭
Comparative Study of Angiotensin I-Converting Enzyme (ACE) Inhibition of Soy Foods as Affected by Processing Methods and Protein Isolation
4个月前
已完结
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