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140 积分 2025-11-18 加入
Impact of Monascus purpureus fermentation on the gel properties of Alaska Pollock surimi: Dysphagia-oriented foods
3小时前
待确认
Monascus fermentation enhances the lipid-lowering properties of ginseng in vivo and component assay
3小时前
已完结
Bioaugmentation with aspergillus flavus and Monascus purpureus modulates microbial community and enhances the quality of Zhejiang rice vinegar
3小时前
已完结
Impact of Monascus purpureus combined with Lactobacillus plantarum and Saccharomyces cerevisiae fermentation on nutritional and flavor characteristics of Pyropia yezoensis
3小时前
已完结
Unveiling the formation mechanism of Moringa oleifera leaf flavonoids aglycones during Monascus anka fermentation by using integrated widely targeted metabolomics and proteomics analysis
4小时前
已完结
A novel lactic acid bacterium, Sporolactobacillus sp. LBM15018, enhances the growth and caproate fermentation capacity of Caproicibacterium lactatifermentans through interspecies cross-feeding
7天前
已完结
Effect of preheating-induced structural changes of mung bean starch and protein on the phase behavior, physicochemical properties, and digestibility of composite hydrogels
19天前
已完结
A review of the effects of fermentation on the structure, properties, and application of cereal starch in foods
20天前
已完结
Enrichment of resistant starch in starch-protein hydrolysate binary matrix by modulating pH during thermal processing
20天前
已完结
Effect of compositional interaction on in vitro digestion of starch during the milling process of quinoa
23天前
已完结
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