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Low-viscosity alginate-based hollow salt: A strategy for salty taste intensification and high-salt adverse effect reduction in vivo
9小时前
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Low-viscosity alginate-based hollow salt: A strategy for salty taste intensification and high-salt adverse effect reduction in vivo
14小时前
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Low-viscosity alginate-based hollow salt: A strategy for salty taste intensification and high-salt adverse effect reduction in vivo
16小时前
已完结
Pectin-polyphenol interactions: A comprehensive review of interaction mechanism, characterization and synergistic effect in functionality and bioactivity integrating with AI perspectives
2天前
已完结
Discovery of peptides with saltiness-enhancing effects in enzymatic hydrolyzed Agaricus bisporus protein and evaluation of their salt-reduction property
9天前
已完结
Structural and physicochemical properties of subcritical water-extracted soy hull polysaccharides: Relationship to salty taste of sodium
9天前
已完结
Chickpea protein isolate-pullulan polysaccharide hydrogel enhances gel performance and saltiness perception in low-salt shrimp surimi gels via controlled sodium release and structural optimization
9天前
已完结
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