Lv6
1630 积分 2024-12-20 加入
Lactic acid bacteria fermentation–driven protein-based gelation: Mechanisms, structure–function relationships, and food applications
14天前
已完结
The effect of carrageenan on the acid-induced aggregation and gelation conditions of quinoa proteins
14天前
已完结
Physicochemical Properties, Antioxidant Activity, and Sensory Profiles of Kombucha and Kombucha-Like Beverages Prepared Using Passion Fruit (Passiflora edulis) and Apple (Malus pumila)
16天前
已完结
Development of a synbiotic water kefir, dragon fruit, and inulin–medium-chain triglyceride drink as a candidate for an antihyperlipidemic beverage
16天前
已完结
Formation Mechanism of Key Flavor Compounds During the Fermentation of Strawberry Juice with Water Kefir Grains
16天前
已完结
New plant-based kefir fermented beverages as potential source of GABA
16天前
已完结
LC–MS based metabolomics analysis of okara fermented by Bacillus subtilis DC-15: Insights into nutritional and functional profile
16天前
已完结
Comparative study of the phenolics, antioxidant and metagenomic composition of novel soy whey‐based beverages produced using three different water kefir microbiota
16天前
已完结
Metabolite dynamics and phytochemistry of a soy whey-based beverage bio-transformed by water kefir consortium
16天前
已完结
Oxygen and diverse nutrients influence the water kefir fermentation process
26天前
已完结
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