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190 积分 2023-09-16 加入
Deep Learning-Driven Optimization of Antihypertensive Properties from Whey Protein Hydrolysates: A Multienzyme Approach
7小时前
待确认
Effect of sous-vide processing duration on flavor and taste variations of oyster (Crassostrea gigas)
1个月前
已完结
Screening and identification of novel umami peptides from yeast proteins: Insights into their mechanism of action on receptors T1R1/T1R3
1个月前
已完结
Determination of umami compounds in edible fungi and evaluation of salty enhancement effect of Antler fungus enzymatic hydrolysate
1个月前
已完结
Flavor characteristics of shrimp sauces with different fermentation and storage time
1个月前
已完结
Potential use of yeast protein in terms of biorefinery, functionality, and sustainability in food industry
2个月前
已完结
Screening of Umami Peptides from Fermented Grains by Machine Learning, Molecular Docking and Molecular Dynamics Simulation
5个月前
已完结
Sustainable and one-pot fabrication of peptide chelated calcium from fish scale hydrolysates
5个月前
已完结
Non-covalent interactions between large yellow croaker (Pseudosciaena crocea) roe protein isolates and curcumin: Implications for enhanced curcumin delivery
5个月前
已完结
Preparation of Infant Formula Fat Analog Containing Capric Acid and Enriched with DHA and ARA at the sn‐2 Position
5个月前
已完结
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