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170 积分 2024-09-19 加入
Characterization of physicochemical and functional properties of soluble dietary fiber from separate and co-fermented okara by lactic acid bacteria and Kluyveromyces marxianus C21
1个月前
已完结
Physical, chemical, and technofunctional properties of okara modified by a carbohydrase mixture
1个月前
已完结
Effect of endogenous proteins and heat treatment on the in vitro digestibility and physicochemical properties of corn flour
2个月前
已完结
Optimization of Solid-State Fermentation Process for Dietary Fiber in Flaxseed Meal and Analysis of Its Microstructure and Functional Properties
6个月前
已完结
Mechanism of promoting okara insoluble to soluble dietary fiber by high-pressure homogenization-microbial fermentation
6个月前
已完结
Influence of modification methods on physicochemical and structural properties of soluble dietary fiber from corn bran
6个月前
已完结
From insoluble to soluble: An overview of processing methods for dietary fibers in Okara
6个月前
已完结
Ultracentrifugal milling and steam heating pretreatment improves structural characteristics, functional properties, and in vitro binding capacity of cellulase modified soy okara residues
6个月前
已完结
Research on the Effects of Extruded Okara on Improving Gluten Protein Stability and Dough Processing Properties
6个月前
已完结
Transformation effects of Bacillus subtilis BSNK-5 on okara: Insights into its component transformation, structural characteristics, and functional properties
6个月前
已完结
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