Lv3
210 积分 2024-10-24 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)
1个月前
已完结
Novel salty peptides derived from bovine bone: Identification, taste characteristic, and salt-enhancing mechanism
1个月前
已完结
Decoding of the saltiness enhancement taste peptides from Jinhua ham and its molecular mechanism of interaction with ENaC/TMC4 receptors
1个月前
已完结
Discovery of novel saltiness-enhancing peptides from yeast extract and evaluation of their bidirectional saltiness regulation effects
1个月前
已完结
DFBP: a comprehensive database of food-derived bioactive peptides for peptidomics research
1个月前
已完结
Identification of salty peptides from enzymolysis extract of oyster by peptidomics and virtual screening
1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
1个月前
已完结
Identification and characterisation of taste-enhancing peptides from oysters (Crassostrea gigas) via the Maillard reaction
1个月前
已完结
Screening of novel umami peptides with saltiness enhancement effect using molecular docking and structure-activity analysis
1个月前
已完结
Exploring the salty peptides of enzymatically hydrolyzed Volvariella volvacea protein: Structural analysis and taste perception insights
1个月前
已完结
皖公网安备34019202002308
