Lv3
300 积分 2023-11-25 加入
Evaluating the efficiency of Lactiplantibacillus pentosus as a Biocoagulant in Soy Cheese Production: Effects on Texture Properties
1天前
已完结
Cross-modal interaction between cheese taste and aroma
2天前
已完结
Metagenomic and metabolomic insights into microbial-metabolite interactions underlying flavor formation in Hebei-style soybean paste fermentation
2天前
已完结
Interactions between dairy proteins and aroma compounds: A comprehensive review of mechanisms, processing effects, and analytical methods
6天前
已完结
Strain-specific mechanisms of enhanced diacetyl biosynthesis in Lactiplantibacillus plantarum unveiled by multi-omics integration
7天前
已完结
Optimizing Lactiplantibacillus plantarum JCM 1149 growth conditions for improvement of the gelation and nutritional qualities of fermented soy milk
14天前
已完结
Probiotic Plant-Based Cheese
3个月前
已完结
Advances in Starch–Lipid–Protein Interactions in Starch‐Based Food Systems: Bridging Structural Complexity With Functional Design
3个月前
已完结
Unlocking the Potential of Plant‐Based Egg Analogs: Mechanisms, Challenges, and Strategies for Diverse Food Systems
3个月前
已完结
Lactobacillus Plantarum 299v Changes miRNA Expression in the Intestines of Piglets and Leads to Downregulation of LITAF by Regulating ssc-miR-450a
7个月前
已完结
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