Taste and stability characteristics of two key umami peptides from pufferfish (Takifugu obscurus)-Reference-Cited by-同舟云学术

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Taste and stability characteristics of two key umami peptides from pufferfish (Takifugu obscurus)

Published:2022-03 Issue: Volume:371 Page:131124
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Ninglong,Liu Hai,Zhou Xirui,Wang Wenli,Fan Yuxia,Liu Yuan

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference53 articles.

1. The behavior of umami components in thermally treated yeast extract;Alim;Food Research International,2019

2. Taste characteristics and umami mechanism of novel umami peptides and umami-enhancing peptides isolated from the hydrolysates of Sanhuang Chicken;Chen;European Food Research and Technology,2021

3. Comparison of umami taste peptides in water-soluble extractions of Jinhua and Parma hams;Dang;Lwt - Food Science and Technology,2015

4. Molecular docking and simulation of the synergistic effect between umami peptides, monosodium glutamate and taste receptor T1R1/T1R3;Dang;Food Chemistry,2019

5. Isolation and identification of the umami peptides from Trachinotus ovatus hydrolysate by consecutive chromatography and Nano-HPLC-MS/MS;Deng;LWT- Food Science and Technology,2021

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