Work

Zinc-binding mechanism of synthetic oyster peptides and their taste sensory characteristics: Insight into umami and saltiness perception

Year: 2025

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2025.145077

Authors: Xuening Yu, Guang Li, Xiaoyang Liu, Xiangbo Zeng, Fawen Yin, Deyang Li, Ningbo Qin, Dayong Zhou

Institutions: Dalian Polytechnic University, Hefei University of Technology

Language: English

Topic: Protein Hydrolysis and Bioactive Peptides

Subfield: Molecular Biology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

Open Access status: closed

Funders: National Natural Science Foundation of China, National Key Research and Development Program of China

OpenAlex ID: W4411114737

FWCI: 3.925

Cites: 39

Cited by: 13

Related to: 10