Interaction character between ferulic acid derivatives and bitter taste receptors regulated the bitterness perception via combined assessment of electronic tongue and optimal protein model

Leave a Comment / Procesos Alimentarios / By
Bookmark (0)
Please login to bookmark Close

Publication date: December 2025

Source: Food Research International, Volume 221, Part 4

Author(s): Lu Sun, Hongying Deng, Junhan Zhou, Huanyu Yang, Jianxian Zheng, Zhongkai Zhou

Publication date: December 2025Source: Food Research International, Volume 221, Part 4Author(s): Lu Sun, Hongying Deng, Junhan Zhou, Huanyu Yang, Jianxian Zheng, Zhongkai Zhou Read More

Related posts:

Default ThumbnailAldehyde metabolism in Maotai-flavor Baijiu: insights from integrated metagenomic and metaproteomic analyses Default ThumbnailTunable techno-functional properties of pea protein gel through microbial transglutaminase synergize pea inner fiber with varying particle sizes and volumetric ratio Default ThumbnailSimulated analog crayfish meat based on 3D print: Effect of crayfish oil emulsion on gel properties of surimi Default ThumbnailCharacterizing the impact of lactic acid bacteria-fermented vegetable juice on microbial assemblage and quality of pickled suancai Default ThumbnailSequential combination of gaseous chlorine dioxide and ultraviolet-C: Tackling sub-lethally stressed Salmonella enterica on raw whole almonds and fresh-cut leafy greens Default ThumbnailFrom washing to cooking: A comprehensive assessment of ten household processing methods on typical pesticide residues in cowpeas