Lv3
206 积分 2024-06-17 加入
Exploring the salty peptides of enzymatically hydrolyzed Volvariella volvacea protein: Structural analysis and taste perception insights
1天前
已完结
Taste properties and mechanism of umami peptides from bay scallop (<i>Argopecten irradians)</i> by-products based on molecular docking and molecular dynamics simulation
17天前
已完结
Advances in structure-activity relationships of food-derived umami peptides: Molecular basis and receptor interactions—A review
21天前
已完结
Current trends and perspectives on the color of fish during low-temperature preservation: A focus on evaluation methods, discoloration mechanism, and protection methods
1个月前
已完结
Novel umami peptides from Grass Carp marinated with Red Yeast Rice Flour and their taste presentation mechanisms characterized by in silico approach and sensory evaluation
1个月前
已完结
Salt reduction in processed meat products: Integrated strategies and mechanisms to maintain saltiness perception
1个月前
已完结
Identification of DPP-IV Inhibitory Peptides from Eggshell Membranes: Structure–Activity Relationships, Digestive Stability, and Molecular Mechanisms
1个月前
已完结
Novel antioxidant peptides identified from wheat germ protein: Structure-activity relationships, stability, and cytoprotective ability
1个月前
已完结
Enhanced Saltiness Perception of Gum Arabic-Stabilized Emulsions through Improved Sodium Retention in the Salivary Layer
1个月前
已完结
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