Lv1
100 积分 2025-09-17 加入
Regulation of peptide hydrophobicity by self-assembly of casein peptides with ferulic acid to potentially reduce peptide bitterness and improve in vitro digestive activity
1个月前
已完结
Encapsulation of caffeine into starch matrices: Bitterness evaluation and suppression mechanism
1个月前
已完结
The availability of ethanol: A decisive factor in the biosynthesis of ethyl esters in enzyme-modified cheese flavor
1个月前
已完结
Preparation of a novel enzyme-modified cheddar cheese: Molecular mechanism of cheese flavor compensation by synergistic action of cell-free extracts and enzyme systems
1个月前
已完结
Nanoencapsulation of coffee aroma in alginate-pectin beads: Characterization, molecular mechanisms, and EEG response
1个月前
已完结
Production of microencapsulated enzyme-modified cheese (EMC) powder: Impact of wall material combinations, their concentrations, and homogenisation pressures
1个月前
已完结
Development of cheese-flavored butter essence through enzymatic hydrolysis and lactic acid fermentation
1个月前
已完结
The therapeutic potential of matcha tea: A critical review on human and animal studies
2个月前
已完结
Anti-fatigue effects of salidroside in mice
2个月前
已完结
The Characterization and Stability of Powdered Oil Loaded with β-Carotene Prepared from a Sodium Caseinate–Carrageenan Complex: The Effect of Vacuum Freeze-Drying and Spray-Drying
3个月前
已完结
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