风味酶

106. [IF=6.2] Pengtao Huan, et al. "Identification of an Anti-inflammatory Peptide from Walnut (Juglans sigillata) Protein and the Effect on DSS-Induced Colitis in Mice"JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2026-02-25 105. [IF=8] Chao Yan, et al. "Identification and molecular mechanisms of novel DPP-IV inhibitory peptides from defatted walnut meal: An integrated approach of Peptidomics, molecular dynamics, and network pharmacology"FOOD RESEARCH INTERNATIONAL, 2026 Apr;230:118538 104. [IF=9.8] Anzhen Fu, et al. "Decoding salty peptides from pea protein: Isolation, characterization, and structure-activity relationship"FOOD CHEMISTRY, 2026 Feb;:148592 103. [IF=9.8] Ao Pan, et al. "Antioxidant peptides derived from chia seeds: optimization, purification, identification, molecular mechanism analysis and experimental validation"FOOD CHEMISTRY, 2026 Feb;:148419 102. [IF=5.1] Haige Yang, et al. "From Waste to Bioactive Ingredient: Integrated Extraction, Identification, and Validation of Novel Antioxidant Peptides from Xuefeng Black-Bone Chicken Bones"Foods, 2026 Mar;15(5) 101. [IF=9.8] Zhihang Zhao, et al. "Identification of novel sweet peptides from Meretrix lyrata and their molecular interaction with TAS1R2/TAS1R3"FOOD CHEMISTRY, 2026 Mar;:149075 100. [IF=6.1] Ruixia Chen, et al. "A successful NaCl reduction strategy: Using spent hen meat hydrolysates to improve the sensory and in vitro digestion properties of sodium-reduced Cantonese sausage"MEAT SCIENCE, 2026 Aug;238:110114 99. [IF=8.5] Gaojie Yao, et al. "Structural characteristics of saltiness-enhancing enzymatic hydrolyzed red bean protein and its molecular docking studies with transmembrane channel-like 4 (TMC4)"INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2026 Apr;359:151846 98. [IF=5.8] Xiaozheng Huang, et al. "Absolute quantification of gelatin peptides using LC-MS/MS based on simulated gelatinous matrix screening and application"Results in Chemistry, 2026 Jul;27:103438 97. [IF=6] Ju Guan, et al. "Comparative Effects of Different Proteases on the Non-Volatile Taste Compounds and Volatile Flavor Fingerprints of Sarcodon imbricatus Hydrolysates"Foods, 2026 May;15(11):1924 96. [IF=6.2] Jia Ran, et al. "Discovery of novel DPP-IV inhibitory peptides from bullfrog (Lithobates catesbeianus) muscle: Molecular interactions, stability, and in vivo hypoglycemic effects"Food Bioscience, 2026 May;:109150 95. [IF=10.4] Rong Jia, et al. "Antioxidant peptides from porcine blood meal: Mechanisms of interaction with hemin via spectroscopy and molecular docking"FOOD CHEMISTRY, 2026 Jul;517:149475 94. [IF=8] Shengjuan Yu et al."Self-decreasing pH hydrolysis produces absorbed soybean peptides with enhanced hepatoprotection: The indispensable role of a tunable aromatic-pro-Arg/Lys motif."FOOD RESEARCH INTERNATIONAL.2026 Feb;225:118118 93. [IF=9.8] Liyan Wang et al."Umami characterization and molecular simulation of novel peptides from Pleurotus citrinopileatus Singer bromelain hydrolysate."FOOD CHEMISTRY.2026 Feb;502:147653 92. [IF=5.9] Qingxi Ren et al."Stichopus chloronotus Hydrolysates Enhance Alcohol Metabolism via ADH/ALDH Activation: Mechanism and Peptide Identification."Food Bioscience.2026 Jan;:108194 91. [IF=6.2] Ruohan Li et al."Exploring the Anti-Inflammatory Effects and Molecular Mechanisms of Novel Peptides from Coregonus Peled: An Integrated Approach Combining In Silico and In Vitro."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 90. [IF=8] Jingyi Han et al."Based on the umami-transformer machine learning model: Screening of umami peptides from ultrasound-assisted enzymatic hydrolysis of shiitake mushrooms and study on their flavor mechanism."FOOD RESEARCH INTERNATIONAL.2026 Mar;228:118379 89. [IF=8] Yingying Zhao et al."Structural characterization, physicochemical properties and hypolipidemic activity of hemp (Cannabis sativa L.) protein hydrolysates prepared via enzyme-microbial synergy."FOOD RESEARCH INTERNATIONAL.2026 Jan;:118355 88. [IF=9.8] Xiaoqian Zhou et al."Unveiling umami peptides in Gannan morels: Dual-processing extraction and flavor-enhancing mechanisms."FOOD CHEMISTRY.2026 Mar;506:148189 87. [IF=9.8] Kangyu Zhao et al."Characterization and formation mechanism of key volatile compounds in roasted and enzymatic fragrant sunflower seed oil by GC-O-MS and model reaction."FOOD CHEMISTRY.2026 Feb;503:147827 86. [IF=5.9] Huihui Zheng et al."Enzymatic preparation, structural characterization and in vitro uric acid-lowering activity of XOD inhibitory peptides from cottonseed protein."Food Bioscience.2025 Dec;74:107956 85. [IF=8] Zhilong Zeng et al."Enhancing the aroma of beef tallow by combining enzymatic hydrolysis with Maillard reaction utilizing various reducing sugars."FOOD RESEARCH INTERNATIONAL.2026 Jan;223:117897 84. [IF=8] Jun Li et al."Exploration, sequence optimization and inhibition mechanisms of xanthine oxidase inhibitory peptides from chicken hemoglobin."FOOD RESEARCH INTERNATIONAL.2026 Jan;223:117870 83. [IF=5.9] Yijia Wang et al."Preparation and chelation mechanism of zinc and selenium peptide chelates from the raw material of peanut meal."Food Bioscience.2025 Dec;74:107859 82. [IF=8.5] Fan Mo et al."Deep learning-optimized multi-enzyme hydrolysis for walnut antihypertensive peptides."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Oct;:148700 81. [IF=3.4] Rong Jia et al."Impact of Enzymatic Hydrolysis on the Structural Characteristic and Flavor Profile of Porcine Blood Meal Hydrolysates: Insights From FT-IR, CD, and HS-SPME-GC-MS."JOURNAL OF FOOD SCIENCE.2025 Sep;90(9):e70454 80. [IF=8.5] Ming Ju et al."Identification and virtual screening of novel umami peptides from dry-cured ham bone gelatin through molecular docking."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Nov;329:147802 79. [IF=6.6] Mi Li et al."Construction and Application of a W1/O/W2 Emulsion Based Co-Delivery System for Polygonatum Saponins and Polysaccharides."LWT-FOOD SCIENCE AND TECHNOLOGY.2025 Aug;:118320 78. [IF=6.6] Peng Sun et al."Effects of Alcalase and Flavourzyme from different manufacturers on the antigenicity and mechanisms of β-Lactoglobulin."LWT-FOOD SCIENCE AND TECHNOLOGY.2025 Aug;:118276 77. [IF=9.8] Jiayu Li et al."Identification and mechanism exploration of novel umami peptides from oysters with an integrated pipeline."FOOD CHEMISTRY.2025 Aug;:145909 76. [IF=6.6] Mi Li et al."Construction and Application of a W1/O/W2 Emulsion Based Co-Delivery System for Polygonatum Saponins and Polysaccharides."LWT-FOOD SCIENCE AND TECHNOLOGY.2025 Aug;:118320 75. [IF=6.6] Peng Sun et al."Effects of Alcalase and Flavourzyme from different manufacturers on the antigenicity and mechanisms of β-Lactoglobulin."LWT-FOOD SCIENCE AND TECHNOLOGY.2025 Aug;:118276 74. [IF=9.8] Jiayu Li et al."Identification and mechanism exploration of novel umami peptides from oysters with an integrated pipeline."FOOD CHEMISTRY.2025 Aug;:145909 73. [IF=8.5] Yue Xu et al."Mining and characterization of novel peptides from soy protein hydrolysates that ameliorate insulin resistance based on molecular docking, molecular dynamics simulations and mechanism validation."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLE 72. [IF=8.5] Sihan Chen et al."Effects of polypeptides derived from velvet antler on D-gal induced brain aging model."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Aug;320:145659 71. [IF=9.8] Rongxin Wen et al."Structural and functional modifications of Porphyra yezoensis proteins via ultrasound-assisted enzymolysis: insights into taste enhancement and mechanisms."FOOD CHEMISTRY.2025 Nov;492:145537 70. [IF=9.8] Ruixia Chen et al."Exploring the salt taste-enhancing activity of key peptides and ultrafiltrated fractions from spent hen meat hydrolysate."FOOD CHEMISTRY.2025 Nov;492:145444 69. [IF=5.9] Ruijia Liu et al."From Traditional Remedy to Modern Therapeutics: Unveiling the Anti-Photoaging Potential of Wuguchong (Chrysomyia megacephala) Peptides."Food Bioscience.2025 Jun;:107084 68. [IF=4.8] Yu Wang et al."Deer Blood Hydrolysate Protects against D-Galactose-Induced Premature Ovarian Failure in Mice by Inhibiting Oxidative Stress and Apoptosis."Nutrients.2024 Jan;16(20):3473 67. [IF=3.2] Wei Yue et al."Antioxidant peptides from silver carp steak by alkaline protease and flavor enzyme hydrolysis: Characterization of their structure and cytoprotective effects against H2O2-induced oxidative stress."JOURNAL OF FOOD SCIENCE.2024 Nov;: 66. [IF=6.5] Chunyong Song et al."Insight into the correlation of taste substances and salty-umami taste from Monetaria moneta hydrolysates prepared using different proteases."Food Chemistry-X.2024 Dec;24:102056 65. [IF=3.2] Weijing Wu et al."Exploring dipeptidyl peptidase-IV inhibitory peptides from Tartary Buckwheat protein: A study of hydrolysis, fractionation, and molecular interactions."JOURNAL OF FOOD SCIENCE.2024 Dec;: 64. [IF=2.6] Aslam Nayab et al."Effect of molecular weight distribution of sesame meal hydrolysates on the flavor profile of cysteine Maillard reaction products."JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE.2024 Dec;:1-11 63. [IF=4.8] Shengjuan Yu et al."Preparation of soybean peptides enriched with characteristic amino acids by different enzymatic processes and their protective effects on alcoholic HepG2 cell injury."Food Bioscience.2025 Jan;:105850 62. [IF=4.9] Di Zhang et al."Fluorescent detection of molybdate (MoO42−) based on amoxicillin carbon nanodots and in-situ sequential sensing strategy for catecholamines."MICROCHEMICAL JOURNAL.2025 Mar;210:113026 61. [IF=4.8] Peng Deng et al."Synergistic effect of spice extracts on multiple hazards formation and sensory markers in beef flavoring."Food Bioscience.2025 Mar;65:106099 60. [IF=5.7] Wenxuan Qiu et al."Unveiling Highly Active and Stable l-Glutaminase through Ancestral Sequence Reconstruction and Turnover Number Prediction."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2025;XXXX(XXX):XXX-XXX 59. [IF=3.5] Xingyu Xiao et al."Preparation, Identification, and Cellular Antioxidant Activity Evaluation of Antioxidant Peptides From the Antler Tips of Sika Deer (Cervus nippon)."JOURNAL OF FOOD BIOCHEMISTRY.2025 Feb;2025(1):9974213 58. [IF=7.7] Feng Xue et al."Modification of plum seed protein isolate via enzymatic hydrolysis, polyphenol conjugation and polysaccharide complexation to enhance emulsification and encapsulation of essential oils."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.20 57. [IF=7] Linnan Wang et al."α-Glucosidase inhibitory peptides from the enzymolysis of Semen Ziziphi Spinosae protein using an ultrasound-assisted protease: Preparation and inhibitory mechanism."FOOD RESEARCH INTERNATIONAL.2025 May;208:116282 56. [IF=8.5] Ying Xu et al."Flavor enhancement pathways and mechanisms of cold-pressed walnut oil based on defatted cold-pressed walnut meal hydrolysates."FOOD CHEMISTRY.2025 Aug;482:144190 55. [IF=7] Shupeng Chen et al."Exploration of novel dipeptidyl peptidase-IV inhibitory tetrapeptide from walnut (Juglans sigillata) protein and its effect on diabetes-like phenotypes induced by high-sugar diet in Drosophila melanogaster."FOOD RESEARCH INTERNATIONAL. 54. [IF=3.5] Zhaoguo Wang et al."Novel peptides with calcium-binding capacity from antler bone hydrolysate, its bioactivity on MC3T3-E1 cells, and the possible chelating mode."Food Science & Nutrition.2024 Sep;: 53. [IF=4.7] Ziying Zhao et al."Enzymatic Preparation, Identification by Transmembrane Channel-like 4 (TMC4) Protein, and Bioinformatics Analysis of New Salty Peptides from Soybean Protein Isolate."Foods.2024 Jan;13(17):2798 52. [IF=4.8] Fen Qin et al."Integrated HS-SPME-GC–MS and UHPLC-O-TOF-MS-based metabolomics revealed the characteristics flavor and nonvolatile metabolites during the hydrolysis process of Boletus edulis."Food Bioscience.2024 Dec;62:105115 51. [IF=6] Yufeng Duan et al."Bovine liver hydrolysates based on six proteases: Physicochemical properties, emulsification characteristics, antioxidant capacity assessment, and peptide identification."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Sep;208:116718 50. [IF=7] Bingxue Jiang et al."Establishment of a workflow for high-throughput identification of anti-inflammatory peptides from sea cucumbers."FOOD RESEARCH INTERNATIONAL.2024 Dec;197:115171 49. [IF=2.4] Islam Md. Serajul et al."Purification, microstructure, functional properties and antioxidant activity of peptides from Chinese pond turtle hydrolysate."FOOD SCIENCE AND BIOTECHNOLOGY.2024 Aug;:1-16 48. [IF=3.1] Zhang Wei et al."Improving the Quality of Low-grade Tobacco by Enzymatic Treatment and Co-fermentation with Yeast and Lactic Acid Bacteria."APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY.2024 Aug;:1-18 47. [IF=3.3] Guanhao Bu et al."Isolation, identification, and chelation mechanism of ferrous-chelating peptide from peanut protein hydrolysate."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2024 Jul;: 46. [IF=6] Lin Wang et al."Novel antioxidant peptides from bovine blood: Purification, identification and mechanism of action."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Aug;205:116499 45. [IF=4.8] Xiao Chen et al."Maillard Reaction Products of Hydrolyzed Copyinds comatus Protein with Various Sugar-Amino Acid Combinations: Focusing on their Meaty Aroma Notes and Salt Reduction Abilities."Food Bioscience.2024 Jun;:104503 44. [IF=4.9] Anqi Huang et al."Preparation and characterization of Maillard reaction products from enzymatic hydrolysate products of abalone viscera."MICROCHEMICAL JOURNAL.2024 Jun;:111062 43. [IF=3.3] Zhang Xiangxi et al."Identification, characteristics and molecular docking studies of flavor peptides in enzymatic hydrolysates of Capparis masaikai Levl."EUROPEAN FOOD RESEARCH AND TECHNOLOGY".2024 May;:1-15 42. [IF=4.1] Yujie Chen et al."Study on the effect of enzymolysis combined fermentation on reducing the off-flavor of egg white powder."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE".2024 May;: 41. [IF=5.2] Pengbo Cui et al."Preparation of Calcium–Binding Peptides Derived from Mackerel (Scomber japonicus) Protein and Structural Characterization and Stability Analysis of Its Calcium Complexes."Foods".2024 Jan;13(11):1652 40. [IF=5.2] Wanlu Liu et al."Systematic sequence characterization of enzymatic-derived soybean peptides for precision enhancement of anti-inflammatory properties."Food Bioscience".2024 May;:104292 39. [IF=6.1] Zuoyong Zhang et al."The potential meat flavoring derived from Maillard reaction products of rice protein isolate hydrolysate-xylose via the regulation of temperature and cysteine."Food Chemistry-X".2024 May;:101491 38. [IF=2] He Huang et al."Preparation and evaluation of sunflower oil by enzymatic aqueous extraction."JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY".2024 Apr;: 37. [IF=5.2] Yutong Jiang et al."Preparation of casein hydrolysate by two-step enzymatic hydrolysis and its immunomodulatory activities in vitro and in vivo."Food Bioscience".2024 Jun;59:104007 36. [IF=8.8] Peiwen Chen et al."Gamma-glutamylation of beef protein hydrolysates to improve its overall taste and functions of gastro-intestinal hormone (CCK and GLP-1) pro-secretion and anti-inflammation."FOOD CHEMISTRY".2024 Apr;:139466 35. [IF=4.1] Hanxing Su et al."Preparation, identification, and molecular docking of novel angiotensin-converting enzyme inhibitory peptides derived from rice-based distillers' spent cakes."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE".2024 Mar;: 34. [IF=8.2] Jinxiang Xie et al."A novel angiotensin I-converting enzyme inhibitory peptide from walnut (Juglans sigillata) protein hydrolysates and its evaluation in Ang II-induced HUVECs and hypertensive rats."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES".2024 33. [IF=5.2] Fan Yang et al."Non-volatile taste active compounds and umami evaluation of Agrocybe aegerita hydrolysates derived using different enzymes."Food Bioscience".2024 Apr;58:103772 32. [IF=6.1] Pan Gao et al."Effects of different amino acid enzymatic preparations on the quality and flavor of fragrant rapeseed oil."Food Chemistry-X".2024 Mar;21:101219 31. [IF=2] Pan Gao et al."Effect of sesame paste by protease hydrolysis: Physicochemical properties, storage stability, and flavor."JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY.2023 Dec;: 30. [IF=6] Yubo Han et al."Enzymatic methods for the preparation of fragrant rapeseed oil: Effect of reducing sugars on flavor production using the Maillard reaction."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Nov;189:115497 29. [IF=5.2] Yuhong Mao et al."Synergistic Hydrolysis of Soy Proteins Using Immobilized Proteases: Assessing Peptide Profiles."Foods.2023 Jan;12(22):4115 28. [IF=10.7] Qiaoyan Wang et al."pH sensitive cold-set hydrogels based on fibrinogen hydrolysates/carrageenan: Insights of rheology, coacervation, microstructure and antioxidant ability."FOOD HYDROCOLLOIDS.2024 Feb;147:109377 27. [IF=6] Kunlun Liu et al."Identification and mechanistic study of four novel ACE inhibitory peptides from maize germ protein hydrolysates."LWT-FOOD SCIENCE AND TECHNOLOGY.10.1016/j.lwt.2023.115254 26. [IF=8.1] Qifan Wang et al."Investigation on the simultaneous inhibition of advanced glycation end products, 4-methylimidazole and hydroxymethylfurfural in thermal reaction meat flavorings by liquiritigenin, liquiritin and glycyrrhizic acid and possible pathways."F 25. [IF=4.927] Gang Ma et al."Application of Maillard Reaction Products Derived Only from Enzymatically Hydrolyzed Sesame Meal to Enhance the Flavor and Oxidative Stability of Sesame Oil."MOLECULES.2022 Jan;27(24):8857 24. [IF=3.612] Zeyu Zhang et al."Changes in the physicochemical property and sensory quality of heat-processed beef flavour in the storage process."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.2022 Nov;: 23. [IF=3.693] Zeyu Zhang et al."Changes in odorants and flavor profile of heat-processed beef flavor during storage."JOURNAL OF FOOD SCIENCE.2022 Nov;: 22. [IF=9.231] Xiaoning Zhang et al."Study of the in vitro properties of oligopeptides from whey protein isolate with high Fisher's ratio and their ability to prevent allergic response to β-lactoglobulin in vivo."FOOD CHEMISTRY.2023 Mar;405:134841 21. [IF=4.927] Yongkang Ye et al."Ultrasound-Assisted Preparation of Maillard Reaction Products Derived from Hydrolyzed Soybean Meal with Meaty Flavor in an Oil-In-Water System."MOLECULES.2022 Jan;27(21):7236 20. [IF=6.706] Jian Zhang et al."Immunomodulatory Effects of Chicken Broth and Histidine Dipeptides on the Cyclophosphamide-Induced Immunosuppression Mouse Model."Nutrients.2022 Jan;14(21):4491 19. [IF=9.231] Long He et al."Production and identification of dipeptidyl peptidase IV (DPP-IV) inhibitory peptides from discarded cowhide collagen."FOOD CHEMISTRY.2023 Mar;405:134793 18. [IF=6.706] Zhaoguo Wang et al."Peptide−Calcium Chelate from Antler (Cervus elaphus) Bone Enhances Calcium Absorption in Intestinal Caco-2 Cells and D-gal-Induced Aging Mouse Model."Nutrients.2022 Jan;14(18):3738 17. [IF=9.231] Haochun Zhou et al."Identification of a novel α-amylase inhibitory activity peptide from quinoa protein hydrolysate."FOOD CHEMISTRY.2023 Mar;403:134434 16. [IF=1.73] Enhui Ge et al."Preventive effect of swim bladder hydrolysates on cyclophosphamide-induced ovarian injury in mice."Journal Of Obstetrics And Gynaecology Research. 2021 Dec 01 15. [IF=4.952] Jie Chen et al."A turn-on fluorescence biosensor for sensitive detection of carbaryl using flavourzyme-stabilized gold nanoclusters."Lwt Food Sci Technol. 2022 Mar;157:113099 14. [IF=4.813] Zhao Puying et al."Characterization and heterologous expression of a novel Co2+-dependent leucyl aminopeptidase Amp0279 originating from Lysinibacillus sphaericus."Appl Microbiol Biot. 2022 Feb;106(3):1139-1149 13. [IF=5.64] Shuai Luo et al."Analysis of the Formation of Sauce-Flavored Daqu Using Non-targeted Metabolomics."Front Microbiol. 2022 Mar 24;13:857966 12. [IF=1.931] Yan Li et al."Optimization of Enzymatic Hydrolysis and Activated Carbon Adsorption for Producing High Fischer Ratio Peptides from Soy Protein."Int J Pept Res Ther. 2021 Jun;27(2):1363-1372 11. [IF=2.998] Chen Mengdi et al."Taste characteristics and umami mechanism of novel umami peptides and umami-enhancing peptides isolated from the hydrolysates of Sanhuang Chicken."Eur Food Res Technol. 2021 Jul;247(7):1633-1644 10. [IF=3.167] Liu Bingtong et al."Identification and characterization of the peptides with calcium-binding capacity from tilapia (Oreochromis niloticus) skin gelatin enzymatic hydrolysates."J Food Sci. 2020 Jan;85(1):114-122 9. [IF=7.514] Yue Zhang et al."Isolation, characterization and molecular docking of novel umami and umami-enhancing peptides from Ruditapes philippinarum."Food Chem. 2021 May;343:128522 8. [IF=2.614] Feng Xue et al."Effects of high‐intensity ultrasound treatment on functional properties of plum (Pruni domesticae semen) seed protein isolate."J Sci Food Agr. 2018 Dec;98(15):5690-5699 7. [IF=7.514] Wenmin Wu et al."Preparation process optimization of pig bone collagen peptide-calcium chelate using response surface methodology and its structural characterization and stability analysis."Food Chem. 2019 Jun;284:80 6. 刘培基,崔文甲,王文亮,弓志青,杨正友.美拉德反应改善香菇柄酶解液的风味[J].食品与发酵工业,2020,46(22):71-78. 5. 蔡沙, 何建军, 施建斌,等. 风味蛋白酶酶解蚕蛹蛋白工艺研究[J]. 食品工业, 2019, 040(001):158-163. 4. 曹川, 朱文广, 包建强. 贻贝肉酶解液的脱苦脱腥研究[J]. 江苏农业科学, 2012, 040(002):216-218. 3. 余杰, 杨振国, 熊夏宇,等. 复合酶水解牡蛎蛋白的动力学研究[J]. 食品工业科技, 2012, 33(020):142-144. 2. 曹川 包建强. 响应面法优化蛋白酶提取贻贝蛋白的工艺参数[J]. 山西农业科学 2011(11):1196-1201. 1. 曹川 包建强. 不同酶酶解贻贝蛋白的特性研究[J]. 湖南农业科学 2011(10):95-97.