Lv53
1420 积分 2023-06-20 加入
Exploring the salt taste-enhancing activity of key peptides and ultrafiltrated fractions from spent hen meat hydrolysate
3个月前
已完结
A comprehensive insight into ultrasound-assisted protein extraction from Camelina sativa and de-bittering of resulting hydrolysates with emphasis on their structural, physicochemical, sensory, and biological properties
3个月前
已完结
The use of spray drying technology to reduce bitter taste of casein hydrolysate
3个月前
已完结
Effect of acid deamidation-alcalase hydrolysis induced modification on functional and bitter-masking properties of wheat gluten hydrolysates
3个月前
已完结
An innovative two-step enzymatic membrane bioreactor approach for the continuous production of antioxidative casein hydrolysates with reduced bitterness
3个月前
已完结
Enzyme assisted degradation of potential soy protein allergens with special emphasis on the technofunctionality and the avoidance of a bitter taste formation
3个月前
已完结
Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma
3个月前
已完结
Physicochemical changes and bitterness of whey protein hydrolysates after transglutaminase cross-linking
3个月前
已完结
An innovative two-step enzyme-assisted aqueous extraction for the production of reduced bitterness soybean protein hydrolysates with high nutritional value
3个月前
已完结
Comparative study of various methods used for bitterness reduction from pea (Pisum sativum L.) protein hydrolysates
3个月前
已完结
皖公网安备34019202002308
