Lv6
1630 积分 2024-05-27 加入
Egg white fermentation by lactic acid bacteria: Effects on gel characteristics and preliminary investigation of suitable genera
1个月前
已完结
Fermented egg-milk beverage alleviates dextran sulfate sodium-induced colitis in mice through the modulation of intestinal flora and short-chain fatty acids
1个月前
已完结
Effects of short-term fermentation with lactic acid bacteria on egg white: Characterization, rheological and foaming activities
2个月前
已完结
Effect of enzymatic-ultrasonic hydrolyzed chitooligosaccharide on rheology of gelatin incorporated yogurt and 3D printing
2个月前
已完结
Characterization and stability assessment of polyphenols bound to Lycium barbarum polysaccharide: Insights from gastrointestinal digestion and colon fermentation
4个月前
已完结
Recombined Egg Yolk Granules with Controllable Particle Sizes for Quercetin Delivery – Effects of Particle Size on Physicochemical Stability, Bioaccessibility, and Bioactivity of Quercetin
5个月前
已完结
Change in rapid salting kinetics and characteristics of hen egg yolks
5个月前
已完结
Effects of high-speed shear homogenization on properties and structure of the chicken myofibrillar protein and low-fat mixed gel
5个月前
已完结
Physicochemical, rheological and digestive characteristics of soy protein isolate gel induced by lactic acid bacteria
5个月前
已完结
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