Lv3
268 积分 2023-10-11 加入
Study on the saltiness-enhancing mechanism of chicken-derived umami peptides by sensory evaluation and molecular docking to transmembrane channel-like protein 4 (TMC4)
4天前
已完结
Saltiness-Enhancing Peptides Isolated from the Chinese Commercial Fermented Soybean Curds with Potential Applications in Salt Reduction
1个月前
已完结
Three novel umami peptides derived from the alcohol extract of the Pacific oyster ( Crassostrea gigas): identification, characterizations and interactions with T1R1/T1R3 taste receptors
2个月前
已完结
Saltiness-Enhancing Peptides Isolated from the Chinese Commercial Fermented Soybean Curds with Potential Applications in Salt Reduction
3个月前
已完结
Salt taste receptors and associated salty/salt taste-enhancing peptides: A comprehensive review of structure and function
5个月前
已完结
Current trends and perspectives on salty and salt taste–enhancing peptides: A focus on preparation, evaluation and perception mechanisms of salt taste
6个月前
已完结
Effects of enzymatic hydrolysis treatments on the physicochemical properties of beef bone extract using endo‐ and exoproteases
8个月前
已完结
Potential of innovative pre-treatment technologies for the revalorisation of residual materials from the chicken industry through enzymatic hydrolysis
9个月前
已完结
Comparison of the Acidic and Alkaline Treatment on Emulsion Composite Gel Properties of the Proteins Recovered from Chicken Breast by Isoelectric Solubilization/Precipitation Process
9个月前
已完结
Effects of ultrasonic pretreatment on the structure and functionality of chicken bone protein prepared by enzymatic method
9个月前
已完结
皖公网安备34019202002308
