Lv4
644 积分 2025-09-20 加入
Comparison of nutritional value, bioactivity, and volatile compounds of soybean meal–corn bran mixed substrates fermented by different microorganisms
4天前
已完结
Release of Leu‐Pro‐Pro from corn gluten meal by fermentation with a Lactobacillus helveticus strain
4天前
已完结
Isolation, identification, and characterization of corn-derived antioxidant peptides from corn fermented milk by Limosilactobacillus fermentum
4天前
已完结
Effects and mechanisms of co-fermentation of sodium sulfite with Bacillus strains on the protein quality of corn gluten meal
4天前
已完结
Isolation, identification, and characterization of corn-derived antioxidant peptides from corn fermented milk by Limosilactobacillus fermentum
4天前
已完结
Preparation and characterization of zein/chitosan complex for encapsulation of α-tocopherol, and its in vitro controlled release study
2个月前
已完结
Preparation of glycosylated zein and retarding effect on lipid oxidation of ground pork
2个月前
已完结
Enhancement of protein gelation and nutritional properties in pea protein gels through enzymatic deamidation
2个月前
已完结
Plant protein-based complex coacervation via protein deamidation
2个月前
已完结
Improvement of the nutritional, antioxidant and bioavailability properties of corn gluten-wheat bran mixture fermented with lactic acid bacteria and acid protease
2个月前
已完结
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