Effects of sucrase enzymatic hydrolysis combined with Maillard reaction on soy protein hydrolysates: Bitterness and functional properties

作者：Lanxin Li, Shi Liu, Na Sun, Wenyu Cui, Lin Cheng, Kunyu Ren, Mengmeng Wang, Xiaohong Tong, Lianzhou Jiang, Huan Wang · 发表于：International Journal of Biological Macromolecules · 年份：2023 · DOI：10.1016/j.ijbiomac.2023.128344 · 被引用次数：29 · 研究领域：Protein Hydrolysis and Bioactive Peptides、Proteins in Food Systems、Meat and Animal Product Quality