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PUBMED FOR HANDHELDS

Journal Abstract Search

235 related items for PubMed ID: 36287032

  • 1. Review on the release mechanism and debittering technology of bitter peptides from protein hydrolysates.
    Liu B, Li N, Chen F, Zhang J, Sun X, Xu L, Fang F.
    Compr Rev Food Sci Food Saf; 2022 Nov; 21(6):5153-5170. PubMed ID: 36287032
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  • 2. Bitterness of fish protein hydrolysate and its debittering prospects.
    Idowu AT, Benjakul S.
    J Food Biochem; 2019 Sep; 43(9):e12978. PubMed ID: 31489658
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  • 5. Effect of deamidation-induced modification on umami and bitter taste of wheat gluten hydrolysates.
    Liu BY, Zhu KX, Guo XN, Peng W, Zhou HM.
    J Sci Food Agric; 2017 Aug; 97(10):3181-3188. PubMed ID: 27885676
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  • 6. Enzymatic debittering of food protein hydrolysates.
    FitzGerald RJ, O'Cuinn G.
    Biotechnol Adv; 2006 Aug; 24(2):234-7. PubMed ID: 16386868
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  • 10. Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma.
    Fu Y, Liu J, Hansen ET, Bredie WLP, Lametsch R.
    Food Chem; 2018 Aug 15; 257():163-171. PubMed ID: 29622194
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  • 15. Characteristics of the enzyme-induced release of bitter peptides from wheat gluten hydrolysates.
    Sun X, Zheng J, Liu B, Huang Z, Chen F.
    Front Nutr; 2022 Aug 15; 9():1022257. PubMed ID: 36267904
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  • 16. Relationship between enzyme, peptides, amino acids, ion composition, and bitterness of the hydrolysates of Alaska pollock frame.
    Fan W, Tan X, Xu X, Li G, Wang Z, Du M.
    J Food Biochem; 2019 Apr 15; 43(4):e12801. PubMed ID: 31353581
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  • 17. Sodium Chloride Suppresses the Bitterness of Protein Hydrolysates by Decreasing Hydrophobic Interactions.
    Xu Q, Hong H, Yu W, Jiang X, Yan X, Wu J.
    J Food Sci; 2019 Jan 15; 84(1):86-91. PubMed ID: 30561810
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  • 18. Characterization of bitter peptides in casein hydrolysates using comprehensive two-dimensional liquid chromatography.
    Höhme L, Fischer C, Kleinschmidt T.
    Food Chem; 2023 Mar 15; 404(Pt A):134527. PubMed ID: 36242962
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  • 19. Mastering the art of taming: Reducing bitterness in fish by-products derived peptides.
    Zhou Y, Zhang Y, Hong H, Luo Y, Li B, Tan Y.
    Food Res Int; 2023 Nov 15; 173(Pt 1):113241. PubMed ID: 37803554
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  • 20. Enzymatic preparation of casein hydrolysates with high digestibility and low bitterness studied by peptidomics and random forests analysis.
    Hu Y, Wang C, Huang M, Zheng L, Zhao M.
    Food Funct; 2023 Jul 31; 14(15):6802-6812. PubMed ID: 37435793
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