In-depth discovery and taste presentation mechanism studies on umami peptides derived from fermented sea bass based on peptidomics and machine learning-Reference-Cited by-同舟云学术

In-depth discovery and taste presentation mechanism studies on umami peptides derived from fermented sea bass based on peptidomics and machine learning

Published:2024-08 Issue: Volume:448 Page:138999
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Chunxin,Wu Yanyan,Xiang Huan,Chen Shengjun,Zhao Yongqiang,Cai Qiuxing,Wang Di,Wang Yueqi

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference40 articles.

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3. Novel umami peptide from Hypsizygus marmoreus hydrolysate and molecular docking to the taste receptor T1R1/T1R3;Chang;Food Chemistry,2023

4. iBitter-SCM: Identification and characterization of bitter peptides using a scoring card method with propensity scores of dipeptides;Charoenkwan;Genomics,2020

5. Effects of continuous enzymolysis on the umami characteristics of Lentinula edodes and the flavor formation mechanism of umami peptides;Chen;Food Chemistry,2023

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