Lv21
162 积分 2025-12-12 加入
Microbiological, physicochemical, textural, and rheological properties of fermented soymilk produced with Enterococcus faecium and Lactiplantibacillus plantarum
7天前
已完结
Acid induced gelation of heated soymilks: Protein structure, molecular interactions and gel properties
7天前
已完结
Encapsulation of probiotics (Lactobacillus plantarum) in soyasaponin–soybean protein isolate water-in-oil-in-water (W/O/W) emulsion for improved probiotic survival in the gastrointestinal tract
7天前
已完结
Water-Oil-In-Water Emulsion Hydrogels Formed by Saponin-Protein-Polysaccharide Complex to Improve Lactobacillus plantarum Survival in the Gastrointestinal Tract
7天前
已完结
Assessment of the effects of oligosaccharide supplementation on the structure of lactic-fermented soy protein gel and its allergenic epitopes
7天前
已完结
Analysis of the effect of lactobacillus exopolysaccharide on the rheological properties of fermented soybean protein gel: Using acid-induced soybean protein as the model
9天前
已完结
Effect of Physical and Chemical Properties of Kombucha‐Fermented Soy Whey on the Quality of Tofu
9天前
已完结
Introducing Bacillus natto and Propionibacterium shermanii into soymilk fermentation: A promising strategy for quality improvement and bioactive peptide production during in vitro digestion
9天前
已完结
Characterization of a new style tofu coagulated by fermentation of Lactobacillus plantarum SJ‐L‐1
9天前
已完结
Optimising single and co-culture soymilk fermentation using Weissella Probiotics for Improved Nutritional and Sensory quality
9天前
已完结
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