Lv5
920 积分 2023-06-20 加入
Exploring the salt taste-enhancing activity of key peptides and ultrafiltrated fractions from spent hen meat hydrolysate
1天前
求助中
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
2天前
已完结
The use of spray drying technology to reduce bitter taste of casein hydrolysate
2天前
已完结
Effect of acid deamidation-alcalase hydrolysis induced modification on functional and bitter-masking properties of wheat gluten hydrolysates
2天前
已完结
An innovative two-step enzymatic membrane bioreactor approach for the continuous production of antioxidative casein hydrolysates with reduced bitterness
2天前
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
2天前
已完结
Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma
2天前
已完结
Physicochemical changes and bitterness of whey protein hydrolysates after transglutaminase cross-linking
2天前
求助中
An innovative two-step enzyme-assisted aqueous extraction for the production of reduced bitterness soybean protein hydrolysates with high nutritional value
2天前
已完结
Comparative study of various methods used for bitterness reduction from pea (Pisum sativum L.) protein hydrolysates
2天前
已完结
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