Lv54
1058 积分 2025-09-29 加入
Identification and characterization of novel umami peptides from pea hydrolysate by virtual hydrolysis
37分钟前
已完结
Identification and taste characteristics of novel umami and umami-enhancing peptides separated from peanut protein isolate hydrolysate by consecutive chromatography and UPLC–ESI–QTOF–MS/MS
2天前
已完结
Flavor enhancement of soy protein isolate hydrolysates through the Maillard reaction and identification of saltiness-enhancing peptides
2天前
已完结
Enhanced solubility of chicken liver insoluble protein by pH-shifting modification: physicochemical and structural properties
6天前
已完结
Phenolic acid-functionalized and loaded electrospun nanofibers: Innovations in active and multifunctional food packaging
6天前
已完结
Novel emulsion film based on gelatin/polydextrose/camellia oil incorporated with Lactobacillus pentosus: Physical, structural, and antibacterial properties
6天前
已完结
Effect of high-pressure homogenization on structural changes and emulsifying properties of chicken liver proteins isolated by isoelectric solubilization/precipitation
6天前
已完结
pH-responsive double-layer indicator films based on konjac glucomannan/camellia oil and carrageenan/anthocyanin/curcumin for monitoring meat freshness
6天前
已完结
Emulsified blend film based on konjac glucomannan/carrageenan/ camellia oil: Physical, structural, and water barrier properties
6天前
已完结
Effect of konjac glucomannan/carrageenan-based edible emulsion coatings with camellia oil on quality and shelf-life of chicken meat
6天前
已完结
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