Lv31
366 积分 2024-09-18 加入
Combining Alcalase hydrolysis and transglutaminase-cross-linking improved bitterness and techno-functional properties of hypoallergenic soybean protein hydrolysates through structural modifications
2小时前
已完结
Effect of transglutaminase on taste characteristics of pea protein hydrolysates through altering the composition of amino acids and peptides
3小时前
已完结
Modification of fermented whey protein concentrates: Impact of sequential ultrasound and TGase cross-linking
1个月前
已完结
Effects of proteolysis and transglutaminase crosslinking on physicochemical characteristics of walnut protein isolate
1个月前
已完结
Machine Learning Predictor for Bitter Peptides
1个月前
已关闭
Bitter peptide prediction using graph neural networks
1个月前
已完结
Bioactive peptides derived from marine sources: Biological and functional properties
2个月前
已关闭
Isolation and identification of bitter peptides during sequential hydrolysis of wheat gluten by enzyme preparations with endo-and exo-activities
2个月前
已完结
Quantitative prediction of bitterness masking effect of high-potency sweeteners using taste sensor
2个月前
已完结
Bioelectronic Tongue for Identifying and Masking Bitterness Based on Bitter Taste Receptor Agonism and Antagonism
2个月前
已完结
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