Current progress in kokumi-active peptides, evaluation and preparation methods: a review
Author:
Affiliation:
1. Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
2. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
Funder
China Scholarship Council
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2020.1837726
Reference101 articles.
1. Structure–CaSR–Activity Relation of Kokumi γ-Glutamyl Peptides
2. The latest trends in the taste assessment of pharmaceuticals
3. Sweet and Umami Taste: Natural Products, Their Chemosensory Targets, and Beyond
4. Discovery of a Thiamine-Derived Taste Enhancer in Process Flavors
5. Emerging roles of the extracellular calcium-sensing receptor in nutrient sensing: control of taste modulation and intestinal hormone secretion
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