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20 积分 2025-12-23 加入
Numerical simulation of heat transfer during meat ball cooking and microbial food safety enhancement
14小时前
已完结
Protein–polysaccharide interactions and aggregates in food formulations
15天前
已完结
Effect of pH-shifting and ultrasound on soy/potato protein structure and gelation
15天前
已完结
High-throughput discovery of umami peptides from pork bone and elucidation of their molecular mechanism for umami taste perception
23天前
已完结
Basic taste characteristics of flavor material from cultured Takifugu obscurus by‐products
1个月前
已完结
Food emulsions stabilized by proteins and emulsifiers: A review of the mechanistic explorations
1个月前
已完结
Effects of different thermal processing methods on physicochemical properties, microstructure, nutritional quality and volatile flavor compounds of silver carp bone soup
1个月前
已完结
From Molecular Dynamics to Taste Sensory Perception: A Comprehensive Study on the Interaction of Umami Peptides with the T1R1/T1R3-VFT Receptor
3个月前
已完结
Unveiling a new chapter for collagen peptides: Comprehensive insights into oral bioavailability and the enhancement via encapsulation systems
5个月前
已完结
Lipidomics-based evaluation of gender and monthly age on the quality of Congling Tibetan chicken
5个月前
已完结
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