Lv6
1978 积分 2021-11-14 加入
A high-throughput strategy for screening umami peptides from Chouguiyu based on peptidomics and machine learning-assisted molecular simulation
24天前
已完结
Steam explosion assisted enzymolysis for the preparation of low molecular weight osteogenic collagen peptides from bovine bone by-products
1个月前
已完结
Steam explosion modified pea peptides alleviates hepatosteatosis by regulating lipid metabolism pathways and promoting autophagy
1个月前
已完结
Virtual screening and characteristics of novel umami peptides from porcine type I collagen
2个月前
已完结
The influence of different physical pretreatments on the enzymatic hydrolysis effect and flavor characteristics of high-temperature soybean meal
2个月前
已完结
Small Peptides Hydrolyzed from Pea Protein and Their Maillard Reaction Products as Taste Modifiers: Saltiness, Umami, and Kokumi Enhancement
2个月前
已完结
Umami and saltiness enhancements of textured pea proteins by combining protease- and glutaminase-catalyzed reactions
2个月前
已完结
Integrated peptidomics and in-silico approach for elucidation of the flavour generating peptides in enzymatically hydrolysed shiitake mushroom extracts
2个月前
已完结
Discovery of peptides with saltiness-enhancing effects in enzymatic hydrolyzed Agaricus bisporus protein and evaluation of their salt-reduction property
2个月前
已完结
Current progress in production and identification of umami peptides from soybeans and soybean products: A review
2个月前
已完结
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