Lv5
1280 积分 2023-10-08 加入
Probing the interaction behavior of Nano-Resveratrol with α-lactalbumin in the presence of β-lactoglobulin and β-casein: spectroscopy and molecular simulation studies
1小时前
待确认
Current food processing methods for obtaining umami peptides from protein-rich foods: A review
3个月前
已完结
Direct sensing of dietary ω-6 linoleic acid through FABP5-mTORC1 signaling
5个月前
已完结
The Advancements and Prospects of Nervonic Acid Production
6个月前
已完结
Comprehensive proteomic analysis of sea cucumbers (Stichopus japonicus) in thermal processing by HPLC-MS/MS
6个月前
已完结
Machine learning for food flavor prediction and regulation: models, data integration, and future perspectives
6个月前
已完结
Simultaneous extraction by acidic and saline solutions and characteristics of the lipids and proteins from large yellow croaker (Pseudosciaena crocea) roes
7个月前
已完结
Thermal degradation of gelatin enhances its ability to bind aroma compounds: Investigation of underlying mechanisms
8个月前
已完结
Structure of nematic tactoids of hard rods
8个月前
已完结
Recent advances and challenges in the interaction between myofibrillar proteins and flavor substances
9个月前
已完结
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