Lv3
270 积分 2023-10-11 加入
Salt taste receptors and associated salty/salt taste-enhancing peptides: A comprehensive review of structure and function
1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
2个月前
已完结
Effects of enzymatic hydrolysis treatments on the physicochemical properties of beef bone extract using endo‐ and exoproteases
4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
5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
5个月前
已完结
Effects of ultrasonic pretreatment on the structure and functionality of chicken bone protein prepared by enzymatic method
5个月前
已完结
Isolation and analysis of flavor-presenting substances and umami peptides from soybean and chicken peptides by consecutive chromatography and UPLC-MS/MS
5个月前
已完结
Analysis of Antioxidant Activities of Common Vegetables Employing Oxygen Radical Absorbance Capacity (ORAC) and Ferric Reducing Antioxidant Power (FRAP) Assays: A Comparative Study
5个月前
已完结
Advancements in production, assessment, and food applications of salty and saltiness-enhancing peptides: A review
6个月前
已完结
Novel salty peptides derived from bovine bone: Identification, taste characteristic, and salt-enhancing mechanism
8个月前
已完结
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