The umami intensity enhancement of peanut protein isolate hydrolysate and its derived factions and peptides by Maillard reaction and the analysis of peptide (EP) Maillard products-Reference-Cited by-同舟云学术

The umami intensity enhancement of peanut protein isolate hydrolysate and its derived factions and peptides by Maillard reaction and the analysis of peptide (EP) Maillard products

Published:2019-06 Issue: Volume:120 Page:895-903
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Zhang Jianan,Sun-Waterhouse Dongxiao,Feng Yunzi,Su Guowan,Zhao Mouming^ORCID,Lin Lianzhu^ORCID

Funder

State Key Research and Development

National Key R&D Program of China

Publisher

Elsevier BV

Subject

Food Science

Reference22 articles.

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3. Chemical and Antioxidant Properties of Casein Peptide and its Glucose Maillard Reaction Products in fish Oil-in-Water Emulsions;Dong;Journal of Agricultural and Food Chemistry,2011

4. Bitterness of Phenylalanine- and Tyrosine-containing Peptides;Ishibashi;Agricultural and Biological Chemistry,1987

5. Isolation and Identification of the Umami Enhancing Compounds in Japanese Soy Sauce;Kaneko;Bioscience, Biotechnology, and Biochemistry,2011

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