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.

1. Structure–Function Relationships of Olfactory and taste Receptors;Behrens;Chemical Senses,2018

2. Synthesis and Sensory Characterization of Novel Umami-Tasting Glutamate Glycoconjugates;Beksan;Journal of Agricultural and Food Chemistry,2003

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

Cited by 40 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Flavor Characteristics of Umami Peptides from Wuding Chicken Revealed by Molecular Dynamics Simulation;Journal of Agricultural and Food Chemistry;2024-01-30

2. Peanut as a Source of Sustainable Vegetable Protein-Processes and Applications;Sustainable Protein Sources;2024

3. Maillard Reaction Process and Characteristic Volatile Compounds Formed During Secondary Thermal Degradation Monitored via the Change of Fluorescent Compounds in the Reaction of Xylose–Corn Protein Hydrolysate;Journal of Agricultural and Food Chemistry;2023-12-20

4. Formation of fluorescent substances and correlation with process flavor changes of dehydrated Maillard reaction intermediates of peanut protein hydrolysates;Food Bioscience;2023-12

5. Impact of ternary NADES prepared from proline, glucose and water on the Maillard reaction: Reaction activity, Amadori compound yield, and taste-enhancing ability;Food Chemistry: X;2023-12