Effect of transglutaminase on taste characteristics of pea protein hydrolysates through altering the composition of amino acids and peptides-Reference-Cited by-同舟云学术

Effect of transglutaminase on taste characteristics of pea protein hydrolysates through altering the composition of amino acids and peptides

Published:2023-12 Issue: Volume:56 Page:103261
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Su Guowan,Xie Yuxi,Liu Ruili,Cui Guodong,Zhao Mouming,Zhang Jianan^ORCID

Funder

Natural Science Foundation of Guangdong Province

Guangzhou Municipal Science and Technology Project

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference33 articles.

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3. Enzymatic debittering of food protein hydrolysates;FitzGerald;Biotechnology Advances,2006

4. Structural characteristics of taste active peptides in protein hydrolysates from tilapia by-products;Gan;Journal of Food Measurement and Characterization,2022

5. Advances in flavor peptides with sodium-reducing ability: A review;Gao;Critical Reviews in Food Science and Nutrition,2023

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