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1、Identification of novel umami peptides from myosin via homology modeling and molecular docking
基于同源建模和分子對(duì)接的新型肌球蛋白鮮味肽的鑒定 渤海大學(xué) Food Chemistry 344 (2021) 128728
2、Enrichment of the umami‐taste‐active amino acids and peptides from crab sauce using ethanol precipitation and anion‐exchange resin
利用乙醇沉淀和陰離子交換樹(shù)脂從蟹醬中富集鮮味活性氨基酸和多肽 廣西大學(xué) J Food Process Preserv. 2021;00:e15390
3、In silico identification of novel small molecule umami peptide from ovotransferrin
卵轉(zhuǎn)鐵蛋白新鮮味小分子肽的硅膠鑒定
4、Proline-glucose Amadori compounds: Aqueous preparation, characterization and saltiness enhancement
脯氨酸-葡萄糖Amadori化合物:水相制備、表征和鹽度增強(qiáng) 江南大學(xué)食品學(xué)院食品科學(xué)與技術(shù)國(guó)家重點(diǎn)實(shí)驗(yàn)室 Food Research International Volume 144, June 2021, 110319
