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Effects of glycation method on the emulsifying performance and interfacial behavior of coconut globulins-fucoidan complexes

2026-04-09 5.46MB 12 页 5 4 1知币
Identification and molecular mechanisms of novel DPP-IV inhibitory peptides from defatted walnut meal: An integrated approach of Peptidomics, molecular dynamics, and network pharmacology☆

2026-04-09 12.55MB 18 页 5 4 1知币
Screening, synthesis and anti-fatigue function verification of selenopeptides

2026-04-09 1.42MB 12 页 6 4 1知币
Structural and functional properties of gluten proteins in air-classified sprouted wheat flour and their impact on steamed gluten quality

2026-04-09 3.98MB 9 页 8 4 1知币
Impact of hydrolysis duration and discoloration on peptide profiles and antimicrobial properties in chicken cruor hydrolysates: Identification of five novel antifungal peptides☆

2026-04-09 5.59MB 15 页 7 4 1知币
Soy peptide-based Nanogels with moderate hydrolysis: Dual enhancement in Phytosterol delivery and in vitro cholesterol-lowering efficacy

2026-04-09 13.45MB 20 页 5 4 1知币
Screening and preparation of highly active antioxidant peptides of apricot and their inhibitory effect on ultraviolet radiation

2026-04-09 4.43MB 11 页 4 4 1知币
A novel directed enzymolysis strategy for the preparation of umami peptides in Stropharia rugosoannulata and its mechanism of taste perception

2026-04-09 8.83MB 10 页 6 4 1知币
Covalently cross-linked walnut protein-proanthocyanidin composite nanoparticles: Preparation, characterization, and Pickering emulsifying properties

2026-04-09 5.19MB 16 页 5 4 1知币
A novel directed enzymolysis strategy for the preparation of umami peptides in Stropharia rugosoannulata and its mechanism of taste perception

2026-04-09 8.83MB 10 页 5 4 1知币
Mechanism of peptides from rice hydrolyzed proteins hindering starch digestion subjected to hydrothermal treatment

2026-04-09 1.41MB 8 页 6 4 1知币
Effect of processing on the protein digestibility and mineral bioavailability of legumes

2026-04-09 2.78MB 13 页 6 4 1知币
Unveiling the mechanisms of different alkali-treated wheat glutenins in modulating retrogradation behavior of wheat amylopectin comparative

2026-04-09 4.23MB 10 页 4 4 1知币
Protein-protein noncovalent ligand binding enables structural improvements in 3D-printed fish analogs by molecular synergy of soy, mung, and potato proteins

2026-04-09 9.62MB 14 页 6 4 1知币
2026.3.30-贾洪曼-Precise Construction of an Antimicrobial Peptide Targeting Bacterial Cell Membranes Derived From Natural Peptides

2026-04-09 3.35MB 13 页 4 4 1知币
Enzymatic modification of pumpkin and groundnut seed proteins for enhanced digestibility: BCAA-enriched peptide profiling and structural-functional characterization

2026-04-09 2.69MB 12 页 5 4 1知币
Identification of key taste active compounds and potential umami peptides in soft-boiled chicken based on taste recombination and virtual screening

2026-04-09 5.07MB 13 页 4 4 1知币
Why does co-stewing shiitake mushrooms (Lentinula edodes) and beef synergistically enhance umami? An exploration from the perspective of umami peptides

2026-04-09 5.75MB 13 页 5 4 1知币
Impact of food processing methods and polyphenol interactions on the structural integrity and functionality of wheat gluten proteins

2026-03-27 4.61MB 18 页 9 4 1知币
Reflections on How Wheat Flour Lipids Impact the Viscoelastic Properties of Gluten Proteins

2026-03-27 3.49MB 23 页 10 4 1知币

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