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兰州大学机构库

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Stress tolerance and characterization of biofilm-like probiotic bacteria encapsulated in calcium pectin beads 期刊论文
LWT-FOOD SCIENCE AND TECHNOLOGY, 2023, 卷号: 184
Authors:  Liu, Lei;  Deng, Jia;  Guo, Shuyu;  Li, Yingfeng;  Wang, Luya;  Liu, Yuanyuan;  Xv, Pingkang;  Rao, Yu
Favorite  |    Submit date：2023/09/04
Bacteria  Biofilms  Cells  Cytology  Fourier transform infrared spectroscopy  Physicochemical properties  Probiotics  Scanning electron microscopy  Textures  Thermogravimetric analysis  Calcium pectin bead  Environmental conditions  Gut microbes  Human health  Pectin bead  Physicochemical property  Probiotic bacteria  Probiotics  Stress tolerance  Survival rate  
Enrichment of Wheat Bread with Platycodon grandiflorus Root (PGR) Flour: Rheological Properties and Microstructure of Dough and Physicochemical Characterization of Bread 期刊论文
FOODS, 2023, 卷号: 12, 期号: 3
Authors:  Liu, Yuanyuan;  Zhang, Qian;  Wang, Yuhan;  Xu, Pingkang;  Wang, Luya;  Liu, Lei;  Rao, Yu
Adobe PDF(3648Kb)  |  Favorite  |    Submit date：2023/04/12
rheological property  dough microstructure  baking performance  flavor attributes  antioxidant property