Lv4
480 积分 2024-03-12 加入
Preparation of Saltiness-Enhancing Enzymatic Hydrolyzed Pea Protein and Identification of the Functional Small Peptides of Salt Reduction
1天前
已完结
Characterization of protease and effects of temperature and salinity on the biochemical changes during fermentation of Antarctic krill
1个月前
已完结
Isolation of Protease-Producing Bacteria from Shrimp Paste and the Characteristics of Fermenting Catfish Paste
1个月前
已完结
A Glutathione-Based Hydrogel and Its Site-Selective Interactions with Water
2个月前
已完结
Gastrointestinal digestion behavior and bioavailability of greenly prepared highly loaded myofibrillar-luteolin vehicle
3个月前
已完结
Applications in nutrition: Peptides as taste enhancers
3个月前
已完结
Recent advances in taste transduction mechanism, analysis methods and strategies employed to improve the taste of taste peptides
3个月前
已完结
Structural Characteristics of Food Protein‐Derived Bitter Peptides
4个月前
已完结
Biochemical, Nutritional, and Sensory Quality of the Low Salt Fermented Shrimp Paste
4个月前
已完结
Saltiness Enhancement of Soy Peptides by Modulating Amiloride-Insensitive Salt-Responsive Cells and Interacting with Cell Membranes
6个月前
已完结
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