Lv3
250 积分 2023-11-25 加入
The current advances, challenges, and future trends of plant-based yogurt
1个月前
已完结
Evaluating the potential effect of microalgae on soymilk vegan kefir in terms of physical, chemical, microbiological properties
8个月前
已完结
Ripened plant-based cheese analogs in Europe: nutritional and microbial profiles
8个月前
已完结
Tuning and modeling cheese flavor
8个月前
已完结
Improvement of methanol tolerance and catalytic activity of Rhizomucor miehei lipase for one-step synthesis of biodiesel by semi-rational design
1年前
已完结
Novel Approach Coating by Edible Biopolymers of Sesame Fermented with Lactobacillus plantarum to Improve the Shelf Life of Strawberries and Preserve Their Nutritional Quality During Storage
1年前
已完结
Direct addition of vanillin improved the physicochemical properties and antibacterial activities of gelatin/sodium carboxymethyl cellulose composite film
1年前
已完结
Preparation, Characterization and Drug Delivery Research of γ-polyglutamic acid Nanoparticles：A Review
1年前
已完结
Fermentation performance, nutrient composition, and flavor volatiles in soy milk after mixed culture fermentation
1年前
已完结
The impact of different bacterial blends on texture and flavour development in plant-based cheese
1年前
已完结
Co-culture of Tetragenococcus halophilus and Zygosaccharomyces rouxii to improve microbiota and metabolites in secondary fortified fermented soy sauce
8个月前
已采纳
Enhanced physicochemical stability of lutein-enriched emulsions by polyphenol-protein-polysaccharide conjugates and fat-soluble antioxidant
8个月前
已采纳
Effects of the addition of thermostable α-amylase on the physicochemical and antioxidant properties of extrusion-pretreated Apios fortunei used for yellow wine fermentation
8个月前
已采纳
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