Lv2
130 积分 2024-09-18 加入
Harnessing the Health and Techno-Functional Potential of Lactic Acid Bacteria: A Comprehensive Review
1个月前
已完结
Exploring lactic acid bacteria in food, human health, and agriculture
1个月前
已完结
Nutritional and technological aspects of milk fat globule membrane material
1个月前
已完结
Deciphering the key interfacial molecules and core structure contributing to fat globule stability in UHT Milk: Omics analysis and computer simulation
1个月前
已完结
Milk fat globule membrane proteins are crucial in regulating lipid digestion during simulated in vitro infant gastrointestinal digestion
1个月前
已完结
Effect of Lactobacillus rhamnosus LZ260E on allergic symptoms and intestinal microbiota in β-lactoglobulin–sensitized mice
1个月前
已关闭
Surface-enriched natural hydrophobic deep eutectic solvent in pullulan-cellulose nanocrystal films via immersion-hot pressing: Enhanced barrier and bioactive properties for rice noodle preservation
1个月前
已完结
Insight into the effects and mechanisms of carrageenan and sonication on the properties of rennet casein emulsion: Emulsion stability, intermolecular forces, gel structure, and textural properties
1个月前
已完结
Quorum sensing-driven metabolic reprogramming coordinates flavor formation in yogurt fermentation
1个月前
已关闭
Impact of κ-carrageenan and locust bean gum on physicochemical properties and emulsion gel formation in casein-based systems
1个月前
已完结
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