Lv4
450 积分 2024-03-14 加入
A Comprehensive Review of Glycation on Food Quality Involved Allergenicity Reduction and Functionality Improvement: Mechanisms, Influence Factor, Application, and Future Direction
1天前
已完结
Identification and Characterization of Novel Anti-inflammatory and Hepatoprotective Properties of Dual-Function Peptides Derived from Jinhua Ham: A Study Integrating Computational Modeling with the cGAS-STING Pathway
1天前
已完结
Yeast Protein-Derived Peptides Protect against Ethanol-Induced Acute Gastric Mucosal Injury: Isolation, Identification, and Potential Mechanisms
1天前
已完结
Decoding of the Saltiness Enhancement Taste Peptides from the Yeast Extract and Molecular Docking to the Taste Receptor T1R1/T1R3
1天前
已完结
Decoding of Salty/Saltiness-Enhancing Peptides Derived from Goose Hemoglobin and the Interaction Mechanism with TMC4 Receptor
1天前
已完结
Decoding of the Saltiness-Enhancing Peptides Derived from Walnut Meal Protein and Evaluation of Their Mechanism of Interaction with ENaC/TMC4 Receptors
1天前
已完结
Saltiness Enhancement of Soy Peptides by Modulating Amiloride-Insensitive Salt-Responsive Cells and Interacting with Cell Membranes
1天前
已完结
Identification of Key Aging-Related Aroma Compounds in Sesame-Flavor Baijiu via Chemometrics and Molecular Docking: Insights into Flavor Formation Mechanisms
1天前
已完结
Long-Chain Fatty Acids Inhibit the Human Bitter Taste Receptor TAS2R16 in a Structure-Dependent Manner
1天前
已完结
Saltiness Enhancement Modulated by Hydrophobic Mucoadhesion of Soy Hull Pectic-Like Polysaccharides within a Salivary Mucin Layer
1天前
已完结
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