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448 积分 2024-03-12 加入
Salt reduction strategies and enhanced saltiness perception mechanisms for prepared dishes: A review
4天前
已完结
In silico identification of novel ACE and DPP-IV inhibitory peptides derived from buffalo milk proteins and evaluation of their inhibitory mechanisms
5天前
已完结
Decoding of the Saltiness-Enhancing Peptides Derived from Walnut Meal Protein and Evaluation of Their Mechanism of Interaction with ENaC/TMC4 Receptors
25天前
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
Saltiness Enhancement Modulated by Hydrophobic Mucoadhesion of Soy Hull Pectic-Like Polysaccharides within a Salivary Mucin Layer
1个月前
已完结
Effects of Honey Variety and Non-Saccharomyces cerevisiae on the Flavor Volatiles of Mead
1个月前
已完结
Advances in mead production and flavor characteristics: traditional and modern techniques, metabolic pathways of volatile compounds, and sensory evaluation
1个月前
已完结
Improving the color and functional properties of seabuckthorn seed protein with phytase treatment combined with alkaline solubilization and isoelectric precipitation
1个月前
已完结
Biochemical, Nutritional, and Sensory Quality of the Low Salt Fermented Shrimp Paste
2个月前
已完结
Preparation of Saltiness-Enhancing Enzymatic Hydrolyzed Pea Protein and Identification of the Functional Small Peptides of Salt Reduction
3个月前
已完结
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