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Research Progresses in Enzymatic Modification of Food Proteins
2天前
已关闭
Pulsed electric field-based technology for microbial inactivation in milk and dairy products
1个月前
已完结
Umami and saltiness enhancements of textured pea proteins by combining protease- and glutaminase-catalyzed reactions
1个月前
已关闭
A screening strategy for identifying umami peptides with multiple bioactivities from Stropharia rugosoannulata using in silico approaches and SPR sensing
2个月前
已完结
ACE inhibitory activity and salt-reduction properties of umami peptides from chicken soup
2个月前
已完结
Exploring of Multi-Functional Umami Peptides from Stropharia Rugosoannulata: Saltiness-Enhancing Effect and Mechanism, Antioxidant Activity and Potential Target Sites
2个月前
已完结
Research trends in production, separation, and identification of bioactive peptides from fungi – A critical review
2个月前
已完结
Saltiness perception mechanism and salt reduction strategies in food
2个月前
已完结
Advancements in production, assessment, and food applications of salty and saltiness-enhancing peptides: A review
2个月前
已完结
Effect of Peptides on New Taste Sensation: Kokumi-Review
2个月前
已完结
Continuum Thermodynamics and Material Modelling
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