Lv53
986 积分 2022-08-11 加入
Taste properties and mechanism of umami peptides from fermented goose bones based on molecular docking and molecular dynamics simulation using umami receptor T1R1/T1R3
30天前
已完结
Current Food Processing Methods for Obtaining Umami Peptides from Protein-Rich Foods: A Review
1个月前
已完结
Encapsulation of bitter peptides in water-in-oil high internal phase emulsions reduces their bitterness and improves gastrointestinal stability
1个月前
已完结
Characterization of stewed beef by sensory evaluation and multiple intelligent sensory technologies combined with chemometrics methods
1个月前
已完结
Preparation, identification and in vivo study of antioxidant peptides from Haematococcus pluvialis residue
2个月前
已完结
A novel antioxidant peptide purified from defatted round scad (Decapterus maruadsi) protein hydrolysate extends lifespan in Caenorhabditis elegans
2个月前
已完结
Novel Umami Peptides from Mushroom (Agaricus bisporus) and Their Umami Enhancing Effect via Virtual Screening and Molecular Simulation
2个月前
已完结
Taste Mechanism of Umami Molecules from Fermented Broad Bean Paste Based on In Silico Analysis and Peptidomics
2个月前
已完结
Combination of virtual screening, machine learning, molecular dynamics simulations and sensory evaluation to discover novel umami peptides from fermented Atlantic cod
2个月前
已完结
Food-derived umami peptides: bioactive ingredients for enhancing flavor
2个月前
已完结
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