Lv11
36 积分 2025-08-04 加入
Isolation and identification of novel umami-enhancing peptides from fermented soybean meal hydrolysate by consecutive chromatography and UPLC–ESI–QTOF–MS/MS
2小时前
已完结
Modulation mechanism of dextran-mediated glycation on soy protein isolate-quercetin interaction: a spectroscopic and molecular docking study
3小时前
已完结
Characterization of key aroma compounds in Maillard reaction products of Agrocybe aegerita enzymatic hydrolysates by GC×GC-O-MS
3小时前
求助中
Flavor enhancement of soy protein isolate hydrolysates through the Maillard reaction and identification of saltiness-enhancing peptides
3小时前
已完结
Enhancing beef flavor profiles via Maillard reaction of γ-Glutamylated beef protein hydrolysates and xylose
2天前
已完结
Breaking the bitterness barrier: Cutting-Edge strategies combining computer screening, sensory science, and dual-path debittering technologies
2天前
已完结
Correlation between saltiness-enhancement and fluorescence intensity of Maillard reaction intermediates from corn peptides and taste stability during subsequent thermal reaction
7天前
已完结
Preparation and characterization of Maillard reaction products from enzymatic hydrolysate products of abalone viscera
7天前
已完结
Characteristics and functional properties of soybean peptides-Hawthorn pectin Maillard conjugates synthesized/obtained under controlled temperature conditions
14天前
已完结
Flavor enhancement of soy protein isolate hydrolysates through the Maillard reaction and identification of saltiness-enhancing peptides
14天前
已完结
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