Lv1
30 积分 2024-09-17 加入
Yeast proteins: The novel and sustainable alternative protein in food applications
3小时前
待确认
Emulsified sausages with yeast protein as an animal fat replacer: Effects on nutritional composition, spatial structure, gel performance, and sensory quality
3小时前
已完结
Salt taste receptors and associated salty/salt taste-enhancing peptides: A comprehensive review of structure and function
11天前
已完结
Characterization of Aroma-Active Compounds in Four Yeast Extracts Using Instrumental and Sensory Techniques
19天前
已完结
Antihypertensive Effect, ACE Inhibitory Activity, and Stability of Umami Peptides from Yeast Extract
1个月前
已完结
Decoding of the Saltiness Enhancement Taste Peptides from the Yeast Extract and Molecular Docking to the Taste Receptor T1R1/T1R3
1个月前
已完结
Recent advances in the preservation effects of spice essential oils on fruits and vegetables
3个月前
已完结
Formation and regulation strategies for volatile off-flavor compounds in livestock meat, poultry meat, and their products: A comprehensive review
3个月前
已完结
Effect of transglutaminase on quality and gel properties of pork and fish mince mixtures
3个月前
已完结
Evaluation of various salt contents on quality characteristics with or without curdlan of pork myofibrillar protein gels and the development of low‐salt pork sausages
3个月前
已完结
皖公网安备34019202002308
