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288 积分 2024-01-23 加入
High-Efficiency Layer-by-Layer Microencapsulation of Lactobacillus sakei J15 Using Milk Protein-Hyaluronic Acid Conjugates and Chitosan to Enhance Probiotic Protection
7天前
已完结
Effects of single and co-cultured lactic acid bacteria on antioxidant capacity and metabolite profiles during rambutan juice fermentation
12天前
已完结
Metabolomics-based mechanistic insights into antioxidant enhancement in mango juice fermented by various lactic acid bacteria
16天前
已完结
Effect of time–temperature conditions and clarification on the total phenolics and antioxidant constituents of muscadine grape juice
16天前
已完结
Total phenolic contents, antioxidant activities, and bioactive ingredients of juices from pomegranate cultivars worldwide
16天前
已完结
Encapsulation of Lactobacillus in Low-Methoxyl Pectin-Based Microcapsules Stimulates Biofilm Formation: Enhanced Resistances to Heat Shock and Simulated Gastrointestinal Digestion
16天前
已完结
Microencapsulating role of whey protein isolate and sucrose in protecting the cell membrane and enhancing survival of probiotic lactobacilli strains during spray drying, storage, and simulated gastrointestinal passage
16天前
已完结
Microencapsulation of Lactobacillus plantarum and Bacillus subtilis using baker’s yeast cell wall: characterization and stability assessment under stress conditions
17天前
已完结
A dual strategy for selenium fortification: Probiotic fermentation and tannic acid–based microencapsulation in apple juice
1个月前
已关闭
Improvement of probiotic tolerance to hyperosmotic environments by whey protein-citrus pectin conjugate: effect on the physicochemical, structural, survival of probiotic microencapsulation
1个月前
已关闭
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