Lv1
70 积分 2022-12-07 加入
Compatibility of pulse protein in the formulation of plant based yogurt: a review of nutri-functional properties and processing impact
4个月前
已完结
Reduction of Beany Flavor and Improvement of Nutritional Quality in Fermented Pea Milk: Based on Novel Bifidobacterium animalis subsp. lactis 80
4个月前
已完结
Application of legumes in plant-based milk alternatives: a review of limitations and solutions
4个月前
已完结
Plant-Based Milk Alternatives: Types, Processes, Benefits, and Characteristics
7个月前
已完结
Cereal grain-based functional beverages: from cereal grain bioactive phytochemicals to beverage processing technologies, health benefits and product features
7个月前
已完结
A review of the effects of fermentation on the structure, properties, and application of cereal starch in foods
7个月前
已完结
Plant-Based Fermented Beverages and Key Emerging Processing Technologies
7个月前
已完结
Fermented foods and gastrointestinal health: underlying mechanisms
10个月前
已完结
Technological and health properties and main challenges in the production of vegetable beverages and dairy analogs
11个月前
已完结
A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways
11个月前
已完结
The complementarity of DDR, nucleic acids and anti-tumour immunity
1年前
已采纳
Acute effects of physical activity patterns on plasma cortisol and brain-derived neurotrophic factor in relation to corticospinal excitability
1年前
已采纳
Strong, tough, ionic conductive, and freezing-tolerant all-natural hydrogel enabled by cellulose-bentonite coordination interactions
1年前
已驳回
Development and characterization of tapioca starch/pectin composite films incorporated with broccoli leaf polyphenols and the improvement of quality during the chilled mutton storage
1年前
已采纳
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