Lv1
40 积分 2025-06-21 加入
Effects of actomyosin dissociation on the physicochemical and gelling properties of silver carp myofibrillar protein sol during freeze–thaw cycles
8小时前
待确认
Improved tenderness and water retention of pork pieces and its underlying molecular mechanism through the combination of low-temperature preheating and traditional cooking
9小时前
已完结
Actin–myosin complex dissociation initiates programmed cell death during cold storage of grass carp muscle
1天前
已完结
Effects of Lactiplantibacillus plantarum with different phenotypic features on the nutrition, flavor, gel properties, and digestion of fermented soymilk
5天前
已完结
Texture analysis and physicochemical characteristics of fermented soymilk gel by different lactic acid bacteria
5天前
已完结
Targeted and untargeted metabolomics reveal dynamic purine metabolism in soy whey fermented by yeast
9天前
已完结
Microbiological, physicochemical, textural, and rheological properties of fermented soymilk produced with Enterococcus faecium and Lactiplantibacillus plantarum
10天前
已完结
In vitro characteristics of lactic acid bacteria probiotics performance and antioxidant effect of fermented soymilk
10天前
已完结
Legume protein fermented by lactic acid bacteria: Specific enzymatic hydrolysis, protein composition, structure, and functional properties
25天前
已完结
Fermentation of Soy-based dairy substitutes by lactic acid bacteria: Focus on the process of soy protein hydrolysis
25天前
已完结
皖公网安备34019202002308
