Lv31
400 积分 2024-11-07 加入
Current insights into heat treatment for improving functionalities of soy protein: A review
2小时前
已完结
Modulating 11S/7S ratios in lactic acid bacteria‐fermented soy protein gels: effects on physicochemical properties and allergenicity
3小时前
已完结
Insight into the effect of lactic acid fermentation on soy protein immunoreactivity: emphasizing the difference in epitope destruction of varied fermentation terminal pH levels during gastrointestinal digestion
3小时前
已完结
Lactic Acid Bacteria as Biofactories: Mechanistic Insights, Engineering Strategies, and Future Horizons for Heterologous Enzyme Expression
1个月前
已完结
Isolation and Optimal Fermentation Conditions of Bacillus licheniformis SFD-Y5 for a New Douchi Fibrinolytic Enzyme Producer
1个月前
已完结
In vitro evaluation of probiotic properties of Lactobacillus acidophilus AD125 and antagonism against Escherichia coli O157:H7 adhesion to Caco-2 cell
1个月前
已完结
Production, purification, and functional properties of microbial fibrinolytic enzymes produced by microorganism obtained from soy-based fermented foods: developments and challenges
1个月前
已完结
The Role and Mechanism of Probiotics Supplementation in Blood Glucose Regulation: A Review
1个月前
已完结
Effects of soy protein isolate interaction with brown rice starch on the multiscale structure of brown rice bread
1个月前
已完结
Isolation and Identification of a High Acid-Producing Lactic Acid Bacteria in Acidic Fermentation Broth of Tofu
1个月前
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