Lv61
2100 积分 2024-11-14 加入
Comparison of rheological, tribological, and microstructural properties of soymilk gels acidified with glucono-δ-lactone or culture
11天前
已完结
Characterization of the effect of Levilactobacillus brevis CGMCC 1.5954 combined with Lactiplantibacillus plantarum subsp. plantarum CGMCC 1.5953 on the red bean sprouts GABA-enriched fermented milks
18天前
已完结
A promising starter strain for enhanced soy milk fermentation: Improving stability and flavor by mitigating beany flavor while enriching fruity aromas
27天前
已完结
Texture analysis and physicochemical characteristics of fermented soymilk gel by different lactic acid bacteria
28天前
已完结
Fermentative and physicochemical properties of fermented milk supplemented with sea buckthorn (Hippophae eleagnaceae L.)
5个月前
已完结
Isoflavones biotransformation and flavor improvement of soymilk fermented by selected lactic acid bacteria and dynamic in vitro protein digestion behavior
5个月前
已完结
Sensory quality and Metabolomic fingerprinting of Lacticaseibacillus paracasei-derived fermented soymilk beverages: Impact of starter strain and storage
5个月前
已完结
Physicochemical and nutritional properties of whole soy milk yogurt: Dependence on the strain
5个月前
已完结
Fermented soy milk with cholesterol-lowering potential: Probiotics screening, physicochemical properties, antioxidant activity and volatile composition
5个月前
已完结
Fermented soy products: A review of bioactives for health from fermentation to functionality
6个月前
已完结
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