Lv3
358 积分 2025-12-12 加入
Influence of four different coagulants on the physicochemical properties, textural characteristics and flavour of tofu
10小时前
已完结
Effects of casein non-phosphopeptide on the development of rat muscle analyzed using computed tomography scanning technology
10小时前
已完结
Alginate microcapsules enriched with biofilm-like Lactiplantibacillus plantarum: characterization, stability, and application in fermented soy yoghurts
8天前
已完结
Ultrasound-Assisted Mild Heating Treatment Improves the Emulsifying Properties of 11S Globulins
22天前
已完结
Mechanism for improving fermented soymilk gel through high-pressure homogenization: Regulating the structure of heat-induced protein aggregate
27天前
已完结
Starch-based gel delivery systems for functional ingredients: insights into design, controlled release and applications
1个月前
已完结
Ion-specific modulation of hierarchical assembly in hemp protein-carrageenan composite hydrogels: from conformational relaxation to distinct network topologies
1个月前
已完结
Microbiological, physicochemical, textural, and rheological properties of fermented soymilk produced with Enterococcus faecium and Lactiplantibacillus plantarum
1个月前
已完结
Acid induced gelation of heated soymilks: Protein structure, molecular interactions and gel properties
1个月前
已完结
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