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10 积分 2025-12-23 加入
Critically Reviewing Literature: A Tutorial for New Researchers
1个月前
已完结
Numerical simulation of heat transfer during meat ball cooking and microbial food safety enhancement
2个月前
已完结
Protein–polysaccharide interactions and aggregates in food formulations
2个月前
已完结
Effect of pH-shifting and ultrasound on soy/potato protein structure and gelation
2个月前
已完结
High-throughput discovery of umami peptides from pork bone and elucidation of their molecular mechanism for umami taste perception
2个月前
已完结
Basic taste characteristics of flavor material from cultured Takifugu obscurus by‐products
3个月前
已完结
Food emulsions stabilized by proteins and emulsifiers: A review of the mechanistic explorations
4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
4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
5个月前
已完结
Unveiling a new chapter for collagen peptides: Comprehensive insights into oral bioavailability and the enhancement via encapsulation systems
7个月前
已完结
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