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Taste Characterization and Molecular Docking Study of Novel Umami Flavor Peptides in Yanjin Black Bone Chicken Meat
Chao‐Hui Yang, Xuehai Ge, Changrong Ge, Ping Zhao, Shuangmin Liang, Zhichao Xiao
Yunnan Agricultural University
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逐年被引趋势
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425
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4
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同类平均 = 1
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学术脉络
学科主题
生物医学Biochemical Analysis and Sensing Techniques
Protein Hydrolysis and Bioactive Peptides · Biochemical effects in animals
参考文献 22
Solvent-Accessible Surfaces of Proteins and Nucleic Acids
被引 2,752Michael L. Connolly · Science · 1983
Sequence, taste and umami-enhancing effect of the peptides separated from soy sauce
被引 195Mingzhu Zhuang, Lianzhu Lin, Mouming Zhao · Food Chemistry · 2016
Food protein-originating peptides as tastants - Physiological, technological, sensory, and bioinformatic approaches
被引 102Anna Iwaniak, Piotr Mińkiewicz, Małgorzata Darewicz · Food Research International · 2016
此处列出前 3 条
引用本文 4
Peptidomics-based analysis and preparation of umami peptides from enzymatically digested chicken bone fluid
被引 4Di Jiang, Qi Gao, Qiqi Wang · LWT · 2025
Structural-taste relationship and molecular interaction mechanisms of umami peptides from Meretrix lyrata hydrolysates: Insights into key binding sites and thermodynamic drivers
被引 2Chunyong Song, Rong Jiang, Mingtang Tan · Food Bioscience · 2025
Rapid screening and taste mechanism of novel umami peptides from natural tripeptide database
被引 1Jing Lan, Yongzhao Xiong, Kuo Dang · Food Chemistry X · 2025
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