Taste modification of amino acids and protein hydrolysate by α-cyclodextrin-Reference-Cited by-同舟云学术

Taste modification of amino acids and protein hydrolysate by α-cyclodextrin

Published:2009-08 Issue:7 Volume:42 Page:814-818
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Linde Giani Andrea,Junior Antonio Laverde,Faria Eliete Vaz de,Colauto Nelson Barros,Moraes Flavio Faria de,Zanin Gisella Maria

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

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3. Bitter peptides from hemoglobin hydrolysate: isolation and characterization;Aubes-Dufau;FEBS Letters,1995

4. Thermodynamics of the interaction of cyclodextrins with aromatic and α, ω-amino acids in aqueous solutions: a calorimetric study at 25 °C;Castronuovo;Carbohydrate Research,1995

5. The receptors and cells for mammalian taste;Chandrashekar;Nature,2006

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