Lv2
190 积分 2023-09-16 加入
Screening and identification of novel umami peptides from yeast proteins: Insights into their mechanism of action on receptors T1R1/T1R3
1天前
待确认
Determination of umami compounds in edible fungi and evaluation of salty enhancement effect of Antler fungus enzymatic hydrolysate
3天前
已完结
Flavor characteristics of shrimp sauces with different fermentation and storage time
21天前
已完结
Potential use of yeast protein in terms of biorefinery, functionality, and sustainability in food industry
27天前
已完结
Screening of Umami Peptides from Fermented Grains by Machine Learning, Molecular Docking and Molecular Dynamics Simulation
4个月前
已完结
Sustainable and one-pot fabrication of peptide chelated calcium from fish scale hydrolysates
4个月前
已完结
Non-covalent interactions between large yellow croaker (Pseudosciaena crocea) roe protein isolates and curcumin: Implications for enhanced curcumin delivery
4个月前
已完结
Preparation of Infant Formula Fat Analog Containing Capric Acid and Enriched with DHA and ARA at the sn‐2 Position
4个月前
已完结
Extraction and characterization of acid-soluble collagen from scales and skin of tilapia (Oreochromis niloticus)
4个月前
已完结
Research progress in the screening and evaluation of umami peptides
4个月前
已完结
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