Lv4
510 积分 2024-10-24 加入
Exploring flavor separation in soy protein enzymatic hydrolysates via resin adsorption/desorption: A study on physicochemical characteristics and mass transfer dynamics
24天前
已完结
Macroporous polymeric resins as a tool to obtain bioactive compounds in food and food-waste: A review
24天前
已完结
Enrichment of antioxidants from soy sauce using macroporous resin and identification of 4-ethylguaiacol, catechol, daidzein, and 4-ethylphenol as key small molecule antioxidants in soy sauce
24天前
已完结
Enrichment of polyphenols from Cinnamomum camphora seed kernel by macroporous adsorption resins and evaluation of its antioxidant and enzyme inhibitory activities
24天前
已完结
A rapid selection strategy for umami peptide screening based on machine learning and molecular docking
1个月前
已完结
Preparation of umami peptides from chicken breast by batch coupled enzymatic hydrolysis and membrane separation mode and the taste mechanism of identified umami peptides
1个月前
已完结
Changes in proteolysis, protein oxidation, flavor, color and texture of dry-cured mutton ham during storage
2个月前
已完结
Dynamic changes in flavor characteristics of black tea during solid-state fermentation with Eurotium cristatum
3个月前
已完结
Changes in taste substances during fermentation of fish sauce and the correlation with protease activity
3个月前
已完结
Effects of nano freezing-thawing on myofibrillarprotein of Atlantic salmon fillets: Proteinstructure and label-free proteomics
3个月前
已完结
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