Preparation and Taste Characteristics of Kokumi <i>N</i>-Lactoyl Phenylalanine in the Presence of Phenylalanine and Lactate
Jing Wu(Ministry of Agriculture and Rural Affairs), Charles S. Brennan(Taylor's University), Shan He(Shanghai University of Engineering Science), Junjie Lin(South China University of Technology), Jingrong Gao(Lincoln University), Chunsheng Li(Hebei Academy of Sciences), Chun Cui(South China University of Technology)
Cited by 53
Related Papers
Nutritional and Physicochemical Characteristics of Dietary Fiber Enriched Pasta
|Journal of Agricultural and Food Chemistry|2001|519
The potential use of cereal (1→3,1→4)-β-d-glucans as functional food ingredients
|Journal of Cereal Science|2005|513
Non‐thermal technologies and its current and future application in the food industry: a review
|International Journal of Food Science & Technology|2018|422
Dietary fibre, glycaemic response, and diabetes
|Molecular Nutrition & Food Research|2005|381
Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods
|Trends in Food Science & Technology|2011|314