发酵豆制品中活性肽的降血糖机制研究
发酵豆制品中活性肽的降血糖机制研究
李少琦
2025.3.7
1发酵豆制品中的活性肽及其生物活性
2发酵豆制品中活性肽的分离纯化
3发酵豆制品中活性肽的降血糖机制研究
目
录
相关推荐
-
Thermodynamic binding properties of a novel umami octapeptide K1 ADEDSLA8 and its mutational variants p.A2G, p.D5E, and p.A2G + p.D5E (BMP) in complex with the umami receptor hT1R1/hT1R3
2025-08-26 12 -
Casein Glycomacropeptide Regulates Gene Expression in Intestinal Epithelial Cells: Effect of Simulated Gastrointestinal Digestion and Peptide Microencapsulation
2025-09-04 5 -
Unlocking curcumin's revolutionary: Improvement of stability and elderly digestion by soybean oil bodies and soybean protein-chitosan complex based Pickering emulsion
2025-09-04 5 -
Amphiphilic food polypeptides via moderate enzymatic hydrolysis of chickpea proteins_ Bioprocessing, properties, and molecular1
2025-09-04 5 -
Effects of pH and aging on the texture and physicochemical properties of extruded pea protein isolate
2025-09-04 5 -
Identification of potential antioxidant peptides from protein hydrolysates of pearl oil apricot almonds: Combination of in vitro and molecular docking studies
2025-09-04 5 -
Investigating the Effects of NaCl on the Formation of AFs from Gluten in Cooked Wheat Noodles
2025-09-04 5 -
Recent advances in natural peptide-based cryoprotectants in food industry: from source to application
2025-09-04 5 -
Legume protein composition influences texturization during high temperature protein-starch complexation
2025-09-04 6 -
Low-sodium salt mediated aggregation behavior of gluten in wheat dough
2025-09-04 6
作者：科研～小助
分类：技术
价格：5知币
属性：35 页
大小：10.71MB
格式：PDF
时间：2025-09-01
作者详情
相关内容
-
Identification of potential antioxidant peptides from protein hydrolysates of pearl oil apricot almonds: Combination of in vitro and molecular docking studies
分类：文献
时间：2025-09-04
标签：无
格式：PDF
价格：1 知币
-
Investigating the Effects of NaCl on the Formation of AFs from Gluten in Cooked Wheat Noodles
分类：文献
时间：2025-09-04
标签：无
格式：PDF
价格：1 知币
-
Recent advances in natural peptide-based cryoprotectants in food industry: from source to application
分类：文献
时间：2025-09-04
标签：无
格式：PDF
价格：1 知币
-
Legume protein composition influences texturization during high temperature protein-starch complexation
分类：文献
时间：2025-09-04
标签：无
格式：PDF
价格：1 知币
-
Low-sodium salt mediated aggregation behavior of gluten in wheat dough
分类：文献
时间：2025-09-04
标签：无
格式：PDF
价格：1 知币
