Salt taste receptors and associated salty/salt taste-enhancing peptides: A comprehensive review of structure and function
B Le, B Yu, MS Amin, R Liu, N Zhang… - Trends in Food Science …, 2022 - Elsevier
Background Long-term high sodium diet consumption has been largely implicated in the
pathogenesis of several cardiovascular disease conditions. Non-sodium salts such as …
pathogenesis of several cardiovascular disease conditions. Non-sodium salts such as …
Nonenzymatic glycation as a tunable technique to modify plant proteins: A comprehensive review on reaction process, mechanism, conjugate structure, and …
Plant proteins are expected to become a major protein source to replace currently used
animal‐derived proteins in the coming years. However, there are always challenges when …
animal‐derived proteins in the coming years. However, there are always challenges when …
The potential meat flavoring generated from Maillard reaction products of wheat gluten protein hydrolysates-xylose: Impacts of different thermal treatment temperatures …
A Sun, L Chen, W Wu, OP Soladoye, Y Zhang… - Food Research …, 2023 - Elsevier
Wheat gluten protein hydrolysates were prepared by Flavourzyme, followed by xylose-
induced Maillard reaction at different temperatures (80° C, 100° C and 120° C). The MRPs …
induced Maillard reaction at different temperatures (80° C, 100° C and 120° C). The MRPs …
Proteolysis and quality characteristics of Harbin dry sausages caused by the addition of Staphylococcus xylosus protease
F Sun, H Wang, Q Liu, X Xia, Q Chen, B Kong - Food Chemistry, 2023 - Elsevier
This study aimed to investigate the effect of different concentrations of Staphylococcus (S.)
xylosus protease on the proteolysis, quality characteristics, flavor development, and sensory …
xylosus protease on the proteolysis, quality characteristics, flavor development, and sensory …
Improving physicochemical properties of myofibrillar proteins from wooden breast of broiler by diverse glycation strategies
K Wang, Y Li, Y Zhang, M Huang, X Xu, H Ho, H Huang… - Food Chemistry, 2022 - Elsevier
The effect of diverse glycation strategies on the physicochemical and structural properties of
wooden breast myofibrillar protein (WBMP) were studied. The WBMP was mixed with D …
wooden breast myofibrillar protein (WBMP) were studied. The WBMP was mixed with D …
Changes in flavor and biological activities of Lentinula edodes hydrolysates after Maillard reaction
J Qiu, H Li, Y Liu, C Li, Z Fang, B Hu, X Li, Z Zeng, Y Liu - Food Chemistry, 2024 - Elsevier
This study aimed to elucidate how the Maillard reaction (MR) affects the flavor and
bioactivities of Lentinula edodes hydrolysates (LEHs). Changes in flavor were investigated …
bioactivities of Lentinula edodes hydrolysates (LEHs). Changes in flavor were investigated …
Identification and characterisation of taste-enhancing peptides from oysters (Crassostrea gigas) via the Maillard reaction
B Fu, X Xu, X Zhang, S Cheng, HR El-Seedi, M Du - Food Chemistry, 2023 - Elsevier
Oysters, which are flavourful edible marine products, have been utilised to produce Maillard
reaction products (MRPs), which contribute to saltiness enhancement. Here, the molecular …
reaction products (MRPs), which contribute to saltiness enhancement. Here, the molecular …
Protein Hydrolysates from Pleurotus geesteranus Modified by Bacillus amyloliquefaciens γ-Glutamyl Transpeptidase Exhibit a Remarkable Taste-Enhancing Effect
Long-term high salt intake exerts a negative impact on human health. The excessive use of
sodium substitutes in the food industry can lead to decreased sensory quality of food. γ …
sodium substitutes in the food industry can lead to decreased sensory quality of food. γ …
[HTML][HTML] Saltiness enhancing peptides isolated from enzymolysis extract of Lentinula edodes and their taste enhancing action mechanisms
D Chen, W Chen, D Wu, Z Zhang, P Liu, W Li, Y Yang - LWT, 2023 - Elsevier
The purpose of this study was to identify saltiness-enhancing peptides from continuous
enzymolysis extract of Lentinula edodes by gel filtration chromatography (GFC), LC-MS/MS …
enzymolysis extract of Lentinula edodes by gel filtration chromatography (GFC), LC-MS/MS …
Monosaccharide-induced glycation enhances gelation and physicochemical properties of myofibrillar protein from oyster (Crassostrea gigas)
X Liu, G Tian, Y Hou, Q Zhang, X Li, S Zuo, B Zhu… - Food Chemistry, 2023 - Elsevier
Glycation offers a promising potential to improve protein gelling properties in food industries.
Therefore, the study was aimed to illustrate the effect of five monosaccharides (erythrose …
Therefore, the study was aimed to illustrate the effect of five monosaccharides (erythrose …