The ENaC taste receptor’s perceived mechanism of mushroom salty peptides revealed by molecular interaction analysis by Wen Li, Wanchao Chen, Di Wu, Zhong Zhang, Peng Liu, Zhengpeng Li, Yan Yang

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Effects of Different Cooking Methods on Nutritional Properties and Non-volatile Flavor Substances of Lyophyllum decastes by Xiaolong LI, Yan YANG, Wen LI, Yanfang LIU, Di WU, Huanling YANG, Wanchao CHEN, Jingjun LI

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Exploring the taste presentation and receptor perception mechanism of salty peptides from Stropharia rugosoannulata based on molecular dynamics and thermodynamics simulation by Wen Li, Shuai Sun, Wanchao Chen, Haile Ma, Tingzhao Li, Zhong Zhang, Di Wu, Mengqiu Yan, Yan Yang

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Wet pulverization combined with temperature cycling strategy for extraction of Stropharia rugosoannulata protein with attenuating hepatic steatosis on obese mice by Peng Liu, Chen Gao, Wen Li, Wanchao Chen, Zhong Zhang, Di Wu, Tingzhao Li, Shuai Sun, Yan Yang

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