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2 积分 2026-07-09 加入
Cell-Free Supernatants Obtained from Fermentation of Cheese Whey Hydrolyzates and Phenylpyruvic Acid by Lactobacillus plantarum as a Source of Antimicrobial Compounds, Bacteriocins, and Natural Aromas
12天前
已完结
Probiotic fermented whey-milk beverages: Effect of different probiotic strains on the physicochemical characteristics, biological activity, and bioactive peptides
12天前
已完结
Starch derivatives with cyclic structures have unique application potential in foods
1个月前
已完结
Current advances in obtaining novel cyclodextrin glycosyltransferases for optimizing the synthesis of cyclodextrins
1个月前
已完结
Biopreservation technology of sourdough co-fermented with Fructilactobacillus sanfranciscensis and Propionibacterium freudenreichii: Effects and mechanisms for enhancing bread quality and extending shelf life
2个月前
已完结
Microencapsulated cinnamon essential oil extends bread shelf life and alters microbial diversity
2个月前
已完结
Liposome-fluidic method for aroma masking of cinnamon essential oil in beverage
2个月前
已完结
Ethanol-Inducible Bioproduction of Human α-Lactalbumin in Komagataella phaffii
2个月前
已完结
Synergistic reduction of antigenicity and improvement of functional properties in whey protein via combined enzymatic hydrolysis and Bifidobacterium fermentation
2个月前
已完结
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