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Updated: May 28, 2025

Author Spotlight: A Computational Approach to Decipher Amino Acid Preferences in Multispecific Protein-Protein Interactions
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在制备大豆蛋白中竞争性结合风味:基于分子对接的选

Jiao Xu1, Qiuming Chen1, Yan Qiu2

  • 1State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.

Food chemistry
|February 11, 2025
PubMed
概括

愉快的风味化合物可以通过竞争结合点来消除大豆蛋白分离物 (SPI) 中的异味. 这一策略有效地减少了不良品味,提高了大豆产品的质量.

关键词:
气体染色学 质谱学 质谱学脱离味道的去除除除掉味道的去除这是一个SPI SPI.感官评估 感官评估虚拟选是一个虚拟的选.

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