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55 积分 2024-05-01 加入
Collagen Glycopeptides from Transglutaminase-Induced Glycosylation Exhibit a Significant Salt Taste-Enhancing Effect
2个月前
已关闭
Decoding of the Saltiness Enhancement Taste Peptides from the Yeast Extract and Molecular Docking to the Taste Receptor T1R1/T1R3
2个月前
已完结
Characterization of bioactive peptides produced from green lentil ( Lens culinaris ) seed protein concentrate using Alcalase and Flavourzyme in single and sequential hydrolysis
2个月前
已完结
Effects of transglutaminase glycosylated soy protein isolate on its structure and interfacial properties
2个月前
已完结
Advancements in production, assessment, and food applications of salty and saltiness-enhancing peptides: A review
2个月前
已完结
Effect of Maillard Reacted Peptides on Human Salt Taste and the Amiloride-Insensitive Salt Taste Receptor (TRPV1t)
2个月前
已关闭
Maillard-reacted peptides from glucosamine-induced glycation exhibit a pronounced salt taste-enhancing effect
2个月前
已完结
Novel Umami Peptides from Mushroom (Agaricus bisporus) and Their Umami Enhancing Effect via Virtual Screening and Molecular Simulation
2个月前
已完结
Determination of umami compounds in edible fungi and evaluation of salty enhancement effect of Antler fungus enzymatic hydrolysate
2个月前
已完结
Evaluation of the umami in edible fungi and study on umami extraction of Agaricus bisporus
2个月前
已完结
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