Work

Synthesis of Umami-, Salty-, and Kokumi-Enhancing γ-Glutamyl Peptides from Soy Protein Isolate Hydrolysate and Their Taste Mechanism via In Silico Study

Year: 2025

Type: article

Source: Food and Bioprocess Technology

DOI: 10.1007/s11947-025-03894-7

Authors: Hongbo Yi, Jun Li, Peng Wang, Shengnan Wang, Xiaofei Guo, Danshi Zhu, He Liu, Na Zhang

Institutions: Bohai University, Qingdao University, Harbin University of Commerce

Language: English

Topic: Biochemical Analysis and Sensing Techniques

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W4410869664

FWCI: 4.432

Cites: 60

Cited by: 8

Related to: 10