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170 积分 2024-06-17 加入
Enhanced Gelation Properties and Saltiness Perception of Low-Salt Surimi Gel with Psyllium Husk Powder
3天前
已完结
Chickpea protein isolate-pullulan polysaccharide hydrogel enhances gel performance and saltiness perception in low-salt shrimp surimi gels via controlled sodium release and structural optimization
3天前
已完结
Exploring the salt taste-enhancing activity of key peptides and ultrafiltrated fractions from spent hen meat hydrolysate
30天前
已完结
Identification of Antioxidant Peptides in Low-Salt Dry-Cured Ham Skin Using Molecular Docking and Molecular Dynamics Simulation
1个月前
已完结
Identification, saltiness-enhancing effect, and antioxidant properties of novel saltiness-enhancing peptides from peanut protein
1个月前
已完结
Screening of salty peptides from enzymatic hydrolysates of Meretrix lyrata based on interaction with the TMC4 receptor
1个月前
已完结
Multidimensional strategy for discovering saltiness-enhancing peptides in shrimp heads integrating ultra-high pressure hydrolysis and machine learning
1个月前
已完结
Screening of salty peptides from enzymatic hydrolysates of Meretrix lyrata based on interaction with the TMC4 receptor
1个月前
已完结
Multidimensional strategy for discovering saltiness-enhancing peptides in shrimp heads integrating ultra-high pressure hydrolysis and machine learning
1个月前
已完结
Discovery of novel umami-enhancing peptides in Russula vinosa Lindblad through multi-level virtual screening, multisensory evaluation, electronic tongue, and molecular simulation
2个月前
已完结
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