Lv32
244 积分 2024-09-18 加入
The Umami-enhancing Ability Improvement of Pea Protein Hydrolysate by Maillard Reaction Utilizing Sugar-derived NADES
17天前
已完结
Effect of phosphorylation on gel properties of gelatin from the skin of unicorn leatherjacket
18天前
已完结
The Umami-enhancing Ability Improvement of Pea Protein Hydrolysate by Maillard Reaction Utilizing Sugar-derived NADES
21天前
已完结
Umami and saltiness enhancements of vegetable soup by enzyme-produced glutamic acid and branched-chain amino acids
27天前
已完结
Screening and identification of novel umami peptides from yeast proteins: Insights into their mechanism of action on receptors T1R1/T1R3
1个月前
已完结
Decoding of novel umami peptides from corn fermented powder and its mechanism via multisensory techniques, virtual screening, and molecular simulation approaches
1个月前
已完结
Decoding of novel umami peptides from corn fermented powder and its mechanism via multisensory techniques, virtual screening, and molecular simulation approaches
1个月前
已完结
Combination of virtual screening, machine learning, molecular dynamics simulations and sensory evaluation to discover novel umami peptides from fermented Atlantic cod
1个月前
已完结
Combination of virtual screening, machine learning, molecular dynamics simulations and sensory evaluation to discover novel umami peptides from fermented Atlantic cod
1个月前
已完结
Identification, flavor characteristics and molecular docking of umami taste peptides of Xuanwei ham
2个月前
已完结
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