Identification of bitter constituents in milk-based infant formula with hydrolysed milk protein through a sensory-guided technique
Author:
Funder
National Key R & D Program of China
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference35 articles.
1. Flavour-active compounds in thermally treated yeast extracts;Alim;Journal of the Science of Food and Agriculture,2018
2. The behavior of umami components in thermally treated yeast extract;Alim;Food Research International,2019
3. The changes of the perception of bitter constituents in thermally treated yeast extract;Alim;Journal of the Science of Food and Agriculture,2019
4. Quantitative structure-activity relationships of the bitter thresholds of amino acids, peptides, and their derivatives;Asao;Journal of Medicinal Chemistry,1987
5. Role of hydrolyzed formulae in nutritional allergy prevention in infants;Exl;Southern Medical Journal,1997
Cited by 14 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. Enzymatic debittering of cheese flavoring and bitterness characterization of peptide mixture using sensory and peptidomics approach;Food Chemistry;2024-05
2. Systematic investigation on the multi-scale mechanisms of bitter peptide self-assembly for flavor modulation;Food Chemistry;2024-01
3. Relationship between antigenicity and allergenic epitopes of extensive hydrolyzed whey protein: LC-MS/MS-based analysis;Food Bioscience;2023-08
4. Bitter Peptides in Fermented Soybean Foods - A Review;Plant Foods for Human Nutrition;2023-06
5. The Problem of Bitter Peptides Formed in the Process of Cheese Ripening;Chemické listy;2023-05-15
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3