Enhancement of umami taste of hydrolyzed protein from wheat gluten byβ-cyclodextrin-Reference-Cited by-同舟云学术

Enhancement of umami taste of hydrolyzed protein from wheat gluten byβ-cyclodextrin

Author:

Wang Lihua¹²³,Xu Baocai⁴,Li Linlin¹²³,Zhang Mengke¹²³,Feng Tao⁵,Wang Jinpeng¹²³,Jin Zhengyu¹²³

Affiliation:

1. State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China

2. School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China

3. Synergetic Innovation Center of Food Safety and Nutrition; Jiangnan University; Wuxi Jiangsu 214122 China

4. Yurun National Key Laboratory for Meat Products Processing and Quality Control; Yurun Group Co. Ltd; Nanjing Jiangsu 210000 China

5. Flavors Institute of Technology and Engineering; Shanghai Institute of Technology; Shanghai 200000 China

Funder

National Natural Science Foundation of China

Natural Science Foundation of Jiangsu Province

Science and Technology of the Twelfth Five-Year Plan

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference43 articles.

4. The determination of protein content in polysaccharides from Stanuntonia chinensis with Coomassie brilliant blue method;Wang;Food Res Dev,2008

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