Lv4
748 积分 2024-09-04 加入
Taste characteristic and the mechanism of light-colored Maillard reaction products derived from gluten hydrolysate
12小时前
待确认
Calcium‐sensing receptor mediates dietary peptide‐induced CCK secretion in enteroendocrine STC‐1 cells
1个月前
已完结
Prospects and challenges for the application of salty and saltiness-enhancing peptides in low-sodium meat products
1个月前
已完结
A Peptide with Delicious Taste
1个月前
已完结
Flavor and structure characteristics of egg white peptides based on γ-glutamylation modification: A promising flavor enhancement strategy
2个月前
已完结
Light-Colored Maillard Peptides: Formation from Reduced Fluorescent Precursors of Browning and Enhancement of Saltiness Perception
2个月前
已完结
Taste characteristics of salty peptides from Porphyra haitanensis and the synergistic saltiness enhancement with CaCl2
2个月前
已完结
Inhibition mechanism of α-glucosidase inhibitors screened from Tartary buckwheat and synergistic effect with acarbose
2个月前
已完结
Transglutaminase-catalyzed glycosylation of egg white peptides: Structural modulation and molecular mechanism of umami enhancement via T1R1/T1R3 interactions
2个月前
已完结
Effect of transglutaminase on taste characteristics of pea protein hydrolysates through altering the composition of amino acids and peptides
2个月前
已完结
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