Lv4
538 积分 2026-05-15 加入
Physical field extraction: The role of pH control in enhancing the efficiency and quality of Hericium erinaceus mycelium protein
1个月前
已完结
Quality, improvement of soluble dietary fiber from Dictyophora indusiata by-products by steam explosion and cellulase modification: Structural and functional analysis
1个月前
已完结
Protein isolation markedly enhances in vitro digestibility, nutritional quality, and bioactivity of fungal mycelial proteins
1个月前
已完结
The ENaC taste receptor’s perceived mechanism of mushroom salty peptides revealed by molecular interaction analysis
1个月前
已完结
Novel umami peptide from Hypsizygus marmoreus hydrolysate and molecular docking to the taste receptor T1R1/T1R3
1个月前
已完结
A review on nutritional advantages of edible mushrooms and its industrialization development situation in protein meat analogues
1个月前
已完结
Decoding bitter peptides in soy sauce: From identification to mechanism in bitter taste formation
2个月前
已完结
Interactions of food proteins with sulfur-containing flavor compounds: Molecular mechanism, processing effect and aroma release
2个月前
已完结
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