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150 积分 2023-10-25 加入
Upcycling shrimp processing by-products into dual-functional peptides: Insights into bioactivity and flavor
6天前
已完结
Analysis of the mechanism of difference in umami peptides from oysters (Crassostrea ariakensis) prepared by trypsin hydrolysis and boiling through hydrogen bond interactions
20天前
已完结
Food intervention strategy for oral microbiome: A review
22天前
已完结
Identification of novel umami peptides from Pleurotus ostreatus and their umami-enhancing effects through virtual screening, sensory evaluation, and molecular simulation
22天前
已完结
Transglutaminase-catalyzed glycosylation of egg white peptides: Structural modulation and molecular mechanism of umami enhancement via T1R1/T1R3 interactions
23天前
已关闭
Effect of transglutaminase on taste characteristics of pea protein hydrolysates through altering the composition of amino acids and peptides
23天前
已完结
Insights into the effect and mechanism of low-bitterness porcine hemoglobin hydrolysates produced by γ-glutamyl transpeptidase
30天前
已完结
Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine muscle and plasma: Structure–taste relationship
30天前
已完结
TastePeptides-Meta: A One-Stop Platform for Taste Peptides and Their Structural Derivatives, Including Taste Properties, Interactions, and Prediction Models
1个月前
已完结
Polyphenol-mediated alterations in soybean protein allergenicity and function: a review of current research and future directions
1个月前
已完结
Continuum Thermodynamics and Material Modelling
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