Taste characteristics of salty peptides from Porphyra haitanensis and the synergistic saltiness enhancement with CaCl2-Reference-Cited by-同舟云学术

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Taste characteristics of salty peptides from Porphyra haitanensis and the synergistic saltiness enhancement with CaCl2

Published:2024-12 Issue: Volume:461 Page:140901
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Huang Xincheng,Gao Tingting,Chen Xu,Cai Xixi,Huang Jianlian,Wang Shaoyun

Funder

Florida Institute of Oceanography

Science and Technology Innovation 2025 Major Project of Ningbo Municipality

Key Research and Development Plan of Tianjin

Program for University Key Laboratory of Guangdong Province

Publisher

Elsevier BV

Reference35 articles.

1. Conformational alterations induced by novel green 16-E2-16 gemini surfactant in xanthine oxidase: Biophysical insights from tensiometry, spectroscopy, microscopy and molecular modeling;Akram;Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy,2015

2. Metal clips induce folding of a short unstructured peptide into an alpha-helix via turn conformations in water. Kinetic versus thermodynamic products;Beyer;Journal of the American Chemical Society,2004

3. The cells and peripheral representation of sodium taste in mice;Chandrashekar;Nature,2010

4. 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

5. Quillaja saponin-based hollow salt particles as solid carriers for enhancing sensory aroma with reduced sodium intake;Chen;Food & Function,2018

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