Small Peptides Hydrolyzed from Pea Protein and Their Maillard Reaction Products as Taste Modifiers: Saltiness, Umami, and Kokumi Enhancement
Yan Fang, Heping Cui, Qıang Zhang, Khizar Hayat, Jingyang Yu, Shahzad Hussain, Muhammad Usman Tahir, Xiaoming Zhang, Chi‐Tang Ho
Topics & Concepts
Maillard reactionUmamiChemistryHydrolysateFood scienceHydrolysisReducing sugarEnzymatic hydrolysisSugarTasteBiochemistryBiochemical Analysis and Sensing TechniquesBiochemical effects in animalsProtein Hydrolysis and Bioactive Peptides