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80 积分 2022-08-29 加入
Dynamic distribution and transition of gluten proteins during noodle processing
1个月前
已完结
Addition of Cyperus esculentus (tiger nut) milk improved the flavor and gelation properties of set yogurt: The main contribution of volatile constituents, starch and proteins
1个月前
已完结
Complete genome sequence provides information on quorum sensing related spoilage and virulence of Aeromonas salmonicida GMT3 isolated from spoiled sturgeon
1个月前
已完结
Production, purification, and functional characterization of glucan exopolysaccharide produced by Enterococcus hirae strain OL616073 of fermented food origin
1个月前
已完结
Structure characterization and cryoprotective activity of an exopolysaccharide from Pseudoalteromonas sp. LP6-12-2
1个月前
已完结
Characterization and antioxidant properties of three exopolysaccharides produced by the Cyclocaryapaliurus endophytic fungus
1个月前
已完结
Effect of biogenic exopolysaccharides in characteristics and stability of a novel Requeson-type cheese
2个月前
已完结
Young bamboo flour as a substitute for emulsifying salts in requeijão cremoso processed cheese and the effect on the quality parameters
2个月前
已完结
Quantitative proteomics provides new insights into the mechanism underlying textural property improvement in frankfurters by ultrasound treatment combined with κ-carrageenan
2个月前
已完结
Investigating the impact of exopolysaccharides on yogurt network mechanics and syneresis through quantitative microstructural analysis
2个月前
已完结
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