Review on the release mechanism and debittering technology of bitter peptides from protein hydrolysates-Reference-Cited by-同舟云学术

Review on the release mechanism and debittering technology of bitter peptides from protein hydrolysates

Published:2022-10-26 Issue:6 Volume:21 Page:5153-5170
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comp Rev Food Sci Food Safe

Author:

Liu Boye¹^ORCID,Li Nana¹^ORCID,Chen Fusheng¹^ORCID,Zhang Jingsi²^ORCID,Sun Xiaorui¹^ORCID,Xu Lei³,Fang Fang⁴^ORCID

Affiliation:

1. College of Food Science and Engineering Henan University of Technology 100 Lianhua Street Zhengzhou Henan Province450001 People's Republic of China

2. College of Food Science and Technology Nanjing Agricultural University 1 Weigang Nanjing Jiangsu Province210014 People's Republic of China

3. Nestlé Product Technology Center, Nestlé Health Science Bridgewater NJ08807 USA

4. Whistler Center for Carbohydrate Research and Department of Food Science Purdue University West Lafayette IN47907 USA

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.13050

Reference117 articles.

1. Changes in the perception of bitter constituents in thermally treated yeast extract

2. Bitter taste masking of enzyme-treated soy protein in water and bread

3. Physicochemical and flavour characteristics of Maillard reaction products derived from Aloididae aloidi muscle enzymatic hydrolysates coupled with High‐Pressure Processing

4. Food-Derived Bioactive Peptides in Human Health: Challenges and Opportunities

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