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270 积分 2023-11-25 加入
Probiotic Plant-Based Cheese
15小时前
待确认
Advances in Starch–Lipid–Protein Interactions in Starch‐Based Food Systems: Bridging Structural Complexity With Functional Design
23小时前
已完结
Unlocking the Potential of Plant‐Based Egg Analogs: Mechanisms, Challenges, and Strategies for Diverse Food Systems
1天前
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
4个月前
已完结
Impact of Enzymatic Hydrolysis of Milk Protein and Milk Fat on Characteristics of Processed Cheese Products
4个月前
已关闭
The current advances, challenges, and future trends of plant-based yogurt
7个月前
已完结
Evaluating the potential effect of microalgae on soymilk vegan kefir in terms of physical, chemical, microbiological properties
1年前
已完结
Ripened plant-based cheese analogs in Europe: nutritional and microbial profiles
1年前
已完结
Tuning and modeling cheese flavor
1年前
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
Co-culture of Tetragenococcus halophilus and Zygosaccharomyces rouxii to improve microbiota and metabolites in secondary fortified fermented soy sauce
1年前
已采纳
Enhanced physicochemical stability of lutein-enriched emulsions by polyphenol-protein-polysaccharide conjugates and fat-soluble antioxidant
1年前
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
1年前
已采纳
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