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资源类型

  • 中文期刊(557348)
  • 外文期刊(5)
  • 会议论文(35908)
  • 获奖成果(7190)
  • 专利(42595)

期刊名称

  • journal of agricultural and food chemistry(4)
  • international journal of food science and technology(1)

关键词

  • acid-hydrolyzed vegetable proteins (ahvp); lactate; thermal processing; kokumi; bitter(1)
  • cold plasma; fish and its products; flavour; lipid oxidation(1)
  • kokumi; n-l-lactoyl-phenylalanine; enzymatic preparation; chemical preparation; fermented foods(1)
  • n-l-lac-l-trp; virtual screening; bitterness-masking effect; quantum mechanics(1)
  • n-l-lactoyl-l-met; enzymatically synthesized; kokumi; amide bonds; molecular simulation(1)

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作者

  • Wu, Jing AND Cui, Chun AND Li, Laihao(0)

机构

  • south china univ technol, sch food sci & engn, guangzhou 510640, peoples r china(3)
  • chinese acad fishery sci, south china sea fisheries res inst, natl r&d ctr aquat prod proc, key lab aquat prod proc,minist agr & rural affairs, guangzhou 510300, peoples r china(2)
  • south china univ technol, sch food sci & technol, guangzhou 510640, peoples r china(2)
  • wuyi univ, int healthcare innovat inst jiangmen, jiangmen 529020, peoples r china(2)
  • wuyi univ, sch biotechnol & hlth sci, jiangmen 529020, peoples r china(2)
  • chinese acad fishery sci, minist agr & rural affairs, natl r&d ctr aquat prod proc, key lab aquat prod proc,south china sea fisheries, guangzhou 510300, peoples r china(1)
  • chinese acad fishery sci, natl r&d ctr aquat prod proc, south china sea fisheries res inst, key lab aquat prod proc,minist agr & rural affair, guangzhou 510300, peoples r china(1)
  • chinese acad fishery sci, south china sea fisheries res inst, natl r&d ctr aquat prod proc, key lab aquat prod proc,minist agr & rural affair, guangzhou 510300, peoples r china(1)
  • flinders univ s australia, flinders inst nanoscale sci & technol, coll sci & engn, bedford pk, sa 5042, australia(1)
  • guangzhou univ, sch chem & chem engn, guangzhou 510006, peoples r china(1)

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年份

  • 2023(4)
  • 2022(1)
科研产出
资源类型: 外文期刊
作者:Wu, Jing(精确检索)
作者:Cui, Chun(精确检索)
作者:Li, Laihao(精确检索)
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共5条记录
1Enhancing Kokumi Sensation and Reducing Bitterness in Acid-Hydrolyzed Vegetable Proteins through Lactate and Thermal Processing

作者：

机构：

来源：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

关键词： acid-hydrolyzed vegetable proteins (aHVP); lactate; thermal processing; kokumi; bitter

年份：2023

2Kokumi-Enhancing Mechanism of N-L-lactoyl-L-Met Elucidated by Sensory Experiments and Molecular Simulations

作者：

机构：

来源：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

关键词： N-l-lactoyl-l-Met; enzymatically synthesized; kokumi; amide bonds; molecular simulation

年份：2023

3Effect of cold plasma on lipid oxidation of fish and fish-based products: a review

作者：

机构：

来源：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

关键词： Cold plasma; fish and its products; flavour; lipid oxidation

年份：2023

4Discovery of N-L-Lactoyl-L-Trp as a Bitterness Masker via Structure-Based Virtual Screening and a Sensory Approach

作者：

机构：

来源：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

关键词： N-l-Lac-l-Trp; virtual screening; bitterness-masking effect; quantum mechanics

年份：2023

5Preparation and Taste Characteristics of KokumiN-Lactoyl Phenylalanine in the Presence of Phenylalanine and Lactate

作者：

机构：

来源：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

关键词： kokumi; N-L-lactoyl-phenylalanine; enzymatic preparation; chemical preparation; fermented foods

年份：2022

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