Lv2
196 积分 2024-06-17 加入
Salt reduction in processed meat products: Integrated strategies and mechanisms to maintain saltiness perception
6天前
已完结
Identification of DPP-IV Inhibitory Peptides from Eggshell Membranes: Structure–Activity Relationships, Digestive Stability, and Molecular Mechanisms
6天前
已完结
Novel antioxidant peptides identified from wheat germ protein: Structure-activity relationships, stability, and cytoprotective ability
6天前
已完结
Enhanced Saltiness Perception of Gum Arabic-Stabilized Emulsions through Improved Sodium Retention in the Salivary Layer
10天前
已完结
Unlocking the potential of umami peptides: A comprehensive review of preparation methods, evaluation strategies, health benefits, and taste transduction mechanisms
25天前
已完结
Decoding salty peptides from pea protein: Isolation, characterization, and structure-activity relationship
1个月前
已完结
Cellular mechanisms of salt taste enhancement by Volvariella volvacea-derived peptides in taste bud cells
1个月前
已完结
Decoding bitter peptides in soy sauce: From identification to mechanism in bitter taste formation
1个月前
已完结
Application of a salt substitute in bitter taste suppression and toward better acceptance of cruciferous vegetables in diet
1个月前
已完结
Current progress in umami peptides from blue foods: Preparation, screening, evaluation, synergistic effects, and taste mechanism
1个月前
已完结
皖公网安备34019202002308
