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Novel umami peptides from Takifugu rubripes muscle via virtual hydrolysis and screening strategy combined with sensory evaluation and biosensor

Shengnan Wang Chunyu Li Zhiyong Cui Wenli Wang Yuan Liu

未来食品学报（英文）2026，Vol.6Issue(4)：545-553,9.

未来食品学报（英文）2026，Vol.6Issue(4)：545-553,9.DOI:10.1016/j.jfutfo.2025.01.002

Novel umami peptides from Takifugu rubripes muscle via virtual hydrolysis and screening strategy combined with sensory evaluation and biosensor

Shengnan Wang ¹Chunyu Li ¹Zhiyong Cui ¹Wenli Wang ¹Yuan Liu²

作者信息

1. Department of Food Science & Technology,School of Agriculture & Biology,Shanghai Jiao Tong University,Shanghai 200240,China
2. Department of Food Science & Technology,School of Agriculture & Biology,Shanghai Jiao Tong University,Shanghai 200240,China||School of Food Science and Engineering,Ningxia University,Yinchuan 750021,China
折叠

摘要

关键词

Umami peptides/Virtual enzymatic/Virtual screening/Biosensor

Key words

Umami peptides/Virtual enzymatic/Virtual screening/Biosensor

引用本文复制引用

Shengnan Wang,Chunyu Li,Zhiyong Cui,Wenli Wang,Yuan Liu..Novel umami peptides from Takifugu rubripes muscle via virtual hydrolysis and screening strategy combined with sensory evaluation and biosensor[J].未来食品学报（英文）,2026,6(4):545-553,9.

基金项目

This work was supported by the National Natural Science Foundation of China(32472478 （）

31972198). （）

未来食品学报（英文）

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