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68 积分 2025-10-21 加入
Alternations in the multilevel structures of chickpea protein during fermentation and their relationship with digestibility
10天前
已完结
Impacts on structure, lipase-inhibitory activity, and digestive characters of fermented coconut protein with Lactobacillus strains
12天前
已完结
Effects of polysaccharide type on the structure, interface behavior, and foam properties of soybean protein isolate hydrolysate-polysaccharide Maillard conjugates
13天前
已完结
Effects of probiotics fermentation on physicochemical properties of plum (Pruni domesticae semen) seed protein-based gel
16天前
已完结
Structural characterization, physicochemical properties and hypolipidemic activity of hemp (Cannabis sativa L.) protein hydrolysates prepared via enzyme-microbial synergy
16天前
已完结
Exploring the effect of milk protein concentrate on the physicochemical and digestive properties of fermentation-induced mung bean protein gels
16天前
已完结
Impact of Lactobacillus plantarum fermentation on the structural, physicochemical, emulsification, and digestibility properties of foxtail millet protein
16天前
已完结
Structure, gelation mechanism of plant proteins versus dairy proteins and evolving modification strategies
16天前
已完结
Insights into a novel chrysanthemum-coix seed beverage prepared by enzymatic hydrolysis: Chemical profile, sensory quality, and functional property
22天前
已完结
Evidence of synbiotic potential of oat beverage enriched with inulin and fermented by L. rhamnosus LR B in a dynamic in vitro model of human colon
22天前
已完结
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