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Green Tea Polyphenols Improve the Texture and Storage Stability of Starch Matrices with Reduced Digestibility
1天前
已完结
Tailoring texture for dysphagia diets: Unraveling the synergistic role of protein and blended vegetable oil in softening starch gels
1天前
已完结
High-amylose starch with uniquely low retrogradation: The key role of altered protein-starch interface
1天前
已完结
Umami–bitter interactions: The suppression of bitterness by umami peptides via human bitter taste receptor
12天前
已完结
Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine muscle and plasma: Structure–taste relationship
4个月前
已完结
Flavor enhancement of soy protein isolate hydrolysates through the Maillard reaction and identification of saltiness-enhancing peptides
4个月前
已完结
Key saltiness-enhancing substances in Maillard reaction products derived from chicken breast hydrolysate: Identification, saltiness-enhancing ability and mechanism
4个月前
已完结
Quantitative Studies and Taste Reconstitution Experiments of the Sour and Lingering Mouthful Orosensation in a Debittered Extract of Traditional Japanese Dried and Fermented Skipjack Tuna (Hongarebushi)
6个月前
已完结
Flavor enhancement of soy protein isolate hydrolysates through the Maillard reaction and identification of saltiness-enhancing peptides
7个月前
已完结
Studying the release of soybean taste-active peptides prepared by proteases derived from different fungi through Peptidomics
7个月前
已完结
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