On the public citation graph
Effect of deamidation‐induced modification on umami and bitter taste of wheat gluten hydrolysates
0 signed · 88 inferred · view as graph
Inferred edges come from two machine sources: sweeps of open repository metadata (mostly SSRN and Zenodo), and a bulk OpenAlex citation snapshot. Every row below is labelled with the one it came from. Neither is a complete citation index — absence here is not evidence of absence.
Is this your work? Sign in with ORCID and put your name on the
claims that are yours.
Reference health. See whether every reference in this work resolves to a
known work and none has been retracted — and get a dated CiteStamped
badge you can embed.
What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/jsfa.5553openalex-snapshot
Investigation of the susceptibility of acid‐deamidated wheat gluten to in vitro enzymatic hydrolysis using Raman spectra and free amino acid analysis
inferredcites →https://doi.org/10.1007/s11947-010-0440-3openalex-snapshot
Sensory Characteristics and Antioxidant Activities of Maillard Reaction Products from Soy Protein Hydrolysates with Different Molecular Weight Distribution
inferredcites →https://doi.org/10.1016/0378-4347(95)00111-uopenalex-snapshot
Validation of the determination of amino acids in plasma by high-performance liquid chromatography using automated pre-column derivatization with o-phthaldialdehyde
inferredcites →https://doi.org/10.1016/j.bbrc.2014.11.114openalex-snapshot
Umami–bitter interactions: The suppression of bitterness by umami peptides via human bitter taste receptor
inferredcites →https://doi.org/10.1016/j.foodchem.2011.01.128openalex-snapshot
Umami taste characteristics of water extract of Doenjang, a Korean soybean paste: Low-molecular acidic peptides may be a possible clue to the taste
inferredcites →https://doi.org/10.1016/j.foodchem.2011.09.113openalex-snapshot
Effects of enzymatic modification of wheat protein on the formation of pyrazines and other volatile components in the Maillard reaction
inferredcites →https://doi.org/10.1016/j.foodres.2014.12.036openalex-snapshot
Structure–mechanism relationship of antioxidant and ACE I inhibitory peptides from wheat gluten hydrolysate fractionated by pH
inferredcites →https://doi.org/10.1016/j.jcs.2010.07.001openalex-snapshot
Susceptibility of wheat gluten to enzymatic hydrolysis following deamidation with acetic acid and sensory characteristics of the resultant hydrolysates
inferredcites →https://doi.org/10.1016/j.job.2013.02.002openalex-snapshot
Functional dissection of sweet and bitter taste pathways
inferredcites →https://doi.org/10.1016/j.lwt.2010.09.009openalex-snapshot
Optimization of enzymatic hydrolysis of Alaska pollock frame for preparing protein hydrolysates with low-bitterness
inferredcites →https://doi.org/10.1016/j.tifs.2005.10.003openalex-snapshot
Wheat-gluten uses and industry needs
inferredcites →https://doi.org/10.1021/bk-1993-0528.ch006openalex-snapshot
Role of Proteins and Peptides in Meat Flavor
inferredcites →https://doi.org/10.1021/bk-2003-0867.ch014openalex-snapshot
Taste-Active Glycoconjugates of Glutamate: New Umami Compounds
inferredcites →https://doi.org/10.1021/jf00017a003openalex-snapshot
Effects of heat and proteolysis on deamidation of food proteins using peptidoglutaminase
inferredcites →https://doi.org/10.1021/jf010989oopenalex-snapshot
Analysis of Taste-Active Compounds in an Enzymatic Hydrolysate of Deamidated Wheat Gluten
inferredcites →https://doi.org/10.1021/jf2028973openalex-snapshot
Optimization of the Enzymatic Deamidation of Soy Protein by Protein-Glutaminase and Its Effect on the Functional Properties of the Protein
inferredcites →https://doi.org/10.1021/jf401716mopenalex-snapshot
Hydrolysis of Wheat Gluten by Combining Peptidases of Flammulina velutipes and Electrodialysis
inferredcites →https://doi.org/10.1021/jf60164a031openalex-snapshot
Contribution of peptides and amino acids to the taste of foods
inferredcites →https://doi.org/10.1039/c5ra28171gopenalex-snapshot
Effect of sequential hydrolysis with endo- and exo-peptidase on bitterness properties of wheat gluten hydrolysates
inferredcites →https://doi.org/10.1039/c6ra22155fopenalex-snapshot
Changes in the enzyme-induced release of bitter peptides from wheat gluten hydrolysates
inferredcites →https://doi.org/10.1111/j.1365-2621.1975.tb02203.xopenalex-snapshot
ON THE BITTER‐MASKING ACTIVITY OF A GLUTAMIC ACID‐RICH OLIGOPEPTIDE FRACTION
inferredcites →https://doi.org/10.1111/j.1365-2621.1989.tb04661.xopenalex-snapshot
Preparation and Functional Properties of Enzymatically Deamidated Soy Proteins
inferredcites →https://doi.org/10.1111/j.1365-2621.1994.tb05592.xopenalex-snapshot
Flavor Modification by Sodium Chloride and Monosodium Glutamate
inferredcites →https://doi.org/10.1111/j.1365-2621.2006.tb15654.xopenalex-snapshot
Evaluation of Peptide Contribution to the Intense Umami Taste of Japanese Soy Sauces
inferredcites →https://doi.org/10.1111/j.1749-6632.2009.04106.xopenalex-snapshot
Receptors and Transduction of Umami Taste Stimuli
inferredcites →https://doi.org/10.1111/j.1750-3841.2007.00424.xopenalex-snapshot
Optimization and Validation of a Taste Dilution Analysis to Characterize Wine Taste
inferredcites →https://doi.org/10.1111/j.1750-3841.2007.00610.xopenalex-snapshot
Evaluation of Bitterness in Enzymatic Hydrolysates of Soy Protein Isolate by Taste Dilution Analysis
inferredcites →https://doi.org/10.1271/bbb.59.689openalex-snapshot
Role of Basic and Acidic Fragments in Delicious Peptides (Lys-Gly-Asp Glu-Glu-Ser-Leu-Ala) and the Taste Behavior of Sodium and Potassium Salts in Acidic Oligopeptides
inferredcites →https://doi.org/10.1523/jneurosci.1863-07.2007openalex-snapshot
Breadth of Tuning and Taste Coding in Mammalian Taste Buds
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
inferred← citeshttps://doi.org/10.1002/fsn3.70128openalex-snapshot
Umami Enhancing Properties of Enzymatically Hydrolyzed Mycelium of Flammulina velutipes Cultured on Potato Pulp
inferred← citeshttps://doi.org/10.1002/jsfa.10464openalex-snapshot
Ionic strength and pH stability of oil‐in‐water emulsions prepared with acid‐hydrolyzed insoluble proteins from Chlorella protothecoides
inferred← citeshttps://doi.org/10.1002/sfp2.1025openalex-snapshot
Plant protein flavor chemistry fundamentals and techniques to mitigate undesirable flavors
inferred← citeshttps://doi.org/10.1007/s00217-026-05163-zopenalex-snapshot
The flavor of plant-based foods: sources, technologies and challenges
inferred← citeshttps://doi.org/10.1007/s10989-024-10675-xopenalex-snapshot
Identification and In Silico Characterization of the Novel Inhibitory Peptides of Angiotensin Converting Enzyme from Donkey Meat
inferred← citeshttps://doi.org/10.1007/s11483-020-09632-0openalex-snapshot
Exploring the Mechanism of Liquid Smoke and Human Taste Perception Based on the Synergy of the Electronic Tongue, Molecular Docking, and Multiple Linear Regression
inferred← citeshttps://doi.org/10.1007/s12010-021-03596-8openalex-snapshot
Characteristics of a Cold-Adapted L-glutaminase with Potential Applications in the Food Industry
inferred← citeshttps://doi.org/10.1007/s12257-024-00092-8openalex-snapshot
Oligopeptides derived from rice protein hydrolysates: absorption, bioactivity, preparation, debittering, and application
inferred← citeshttps://doi.org/10.1016/b978-0-443-21654-1.00006-9openalex-snapshot
Defatting and debittering of fish protein hydrolysate
inferred← citeshttps://doi.org/10.1016/b978-0-443-32976-0.00012-6openalex-snapshot
Sustainability of novel plant proteins in terms of their cost and other functional properties
inferred← citeshttps://doi.org/10.1016/j.fbio.2021.101314openalex-snapshot
Protein-glutaminase: Research progress and prospect in food manufacturing
inferred← citeshttps://doi.org/10.1016/j.fochx.2026.103944openalex-snapshot
Emerging enzymatic modifications and AI-driven strategies for smart tailoring of taste characteristics in food-derived peptides: A review
inferred← citeshttps://doi.org/10.1016/j.foodchem.2018.11.004openalex-snapshot
Effect of acid deamidation-alcalase hydrolysis induced modification on functional and bitter-masking properties of wheat gluten hydrolysates
inferred← citeshttps://doi.org/10.1016/j.foodchem.2019.126053openalex-snapshot
Identification, taste characteristics and molecular docking study of novel umami peptides derived from the aqueous extract of the clam meretrix meretrix Linnaeus
inferred← citeshttps://doi.org/10.1016/j.foodchem.2022.132687openalex-snapshot
Improving functional properties of pea protein through “green” modifications using enzymes and polysaccharides
inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.140238openalex-snapshot
The flavour of wheat gluten hydrolysate after Corynebacterium Glutamicum fermentation: Effect of degrees of hydrolysis and fermentation time
inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.140491openalex-snapshot
Isolation and identification of bitter peptides during sequential hydrolysis of wheat gluten by enzyme preparations with endo-and exo-activities
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2021.106789openalex-snapshot
Modification approaches of plant-based proteins to improve their techno-functionality and use in food products
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2025.111545openalex-snapshot
Role of chemically-modified proteins for the formulation of plant-based animal-product alternatives
inferred← citeshttps://doi.org/10.1016/j.foodres.2021.110151openalex-snapshot
Using a mixture design and fraction-based formulation to better understand perceptions of plant-protein-based solutions
inferred← citeshttps://doi.org/10.1016/j.foodres.2025.117076openalex-snapshot
Recent advances in biosensors for umami substance detection
inferred← citeshttps://doi.org/10.1016/j.fufo.2022.100138openalex-snapshot
Bringing plant-based Cli-meat closer to original meat experience: insights in flavor
inferred← citeshttps://doi.org/10.1016/j.ifset.2024.103907openalex-snapshot
Modified gluten by extrusion can significantly improve the amounts of flavor compounds during the fermentation of umami condiment
inferred← citeshttps://doi.org/10.1016/j.jprot.2022.104804openalex-snapshot
Peptidomics analysis of Jiang-Flavor Daqu from high-temperature fermentation to mature and in different preparation season
inferred← citeshttps://doi.org/10.1016/j.lwt.2024.115988openalex-snapshot
Effect of limited hydrolysis with endopeptidase on bitterness properties of wheat gluten hydrolysates
inferred← citeshttps://doi.org/10.1016/j.tifs.2019.06.005openalex-snapshot
Prolamins from cereal by-products: Classification, extraction, characterization and its applications in micro- and nanofabrication
inferred← citeshttps://doi.org/10.1016/j.tifs.2022.01.010openalex-snapshot
Nanostructures self-assembled from food-grade molecules with pH-cycle as functional food ingredients
inferred← citeshttps://doi.org/10.1016/j.tifs.2024.104567openalex-snapshot
Current progress in umami peptides from blue foods: Preparation, screening, evaluation, synergistic effects, and taste mechanism
inferred← citeshttps://doi.org/10.1016/j.trac.2020.115876openalex-snapshot
Characterization and evaluation of umami taste: A review
inferred← citeshttps://doi.org/10.1021/acs.jafc.8b04196openalex-snapshot
Improvement of Multiple-Stress Tolerance and Ethanol Production in Yeast during Very-High-Gravity Fermentation by Supplementation of Wheat-Gluten Hydrolysates and Their Ultrafiltration Fractions
inferred← citeshttps://doi.org/10.1038/s41538-018-0028-2openalex-snapshot
Transforming food waste: how immobilized enzymes can valorize waste streams into revenue streams
inferred← citeshttps://doi.org/10.1038/s41538-023-00198-yopenalex-snapshot
Strategies for oral delivery of bioactive peptides with focus on debittering and masking
inferred← citeshttps://doi.org/10.1039/9781839165047-00212openalex-snapshot
Flavour of Cereal and Pseudocereal Proteins
inferred← citeshttps://doi.org/10.1039/c9fo03106eopenalex-snapshot
Inducing secondary structural interplays between scallop muscle proteins and soy proteins to form soluble composites
inferred← citeshttps://doi.org/10.1080/00439339.2023.2163954openalex-snapshot
Spent hen: Insights into pharmaceutical and commercial prospects
inferred← citeshttps://doi.org/10.1080/07388551.2019.1640659openalex-snapshot
Recent advances in microbial glutaminase production and applications—a concise review
inferred← citeshttps://doi.org/10.1080/10408398.2022.2078785openalex-snapshot
Versatile wheat gluten: functional properties and application in the food-related industry
inferred← citeshttps://doi.org/10.1080/10408398.2025.2578705openalex-snapshot
Advances in edible mushroom-derived umami peptides: preparation, screening, evaluation, resource exploration and synergistic effects
inferred← citeshttps://doi.org/10.1111/1541-4337.12759openalex-snapshot
Protein deamidation to produce processable ingredients and engineered colloids for emerging food applications
inferred← citeshttps://doi.org/10.1111/1541-4337.13050openalex-snapshot
Review on the release mechanism and debittering technology of bitter peptides from protein hydrolysates
inferred← citeshttps://doi.org/10.1111/1750-3841.16685openalex-snapshot
Preparation of sunflower seed‐derived umami protein hydrolysates and their synergistic effect with monosodium glutamate and disodium inosine‐5′‐monophosphate
inferred← citeshttps://doi.org/10.1111/1750-3841.71062openalex-snapshot
From Perception to Regulation: Frontier Advances in Structural Mechanisms, Objective Quantification, and Debittering Strategies of Bitter Peptides
inferred← citeshttps://doi.org/10.1111/ijfs.15565openalex-snapshot
Proteins isolates and hydrolysates: structure‐function relation, production, bioactivities and applications for traditional and modern high nutritional value‐added food products
inferred← citeshttps://doi.org/10.1111/jfbc.12978openalex-snapshot
Bitterness of fish protein hydrolysate and its debittering prospects
inferred← citeshttps://doi.org/10.1186/s40643-020-00355-1openalex-snapshot
Wheat gluten hydrolysates promotes fermentation performance of brewer’s yeast in very high gravity worts
inferred← citeshttps://doi.org/10.21323/2414-438x-2021-6-4-375-380openalex-snapshot
New application of microbial l-glutaminase as a flavor enhancing agent in beef burgers
inferred← citeshttps://doi.org/10.21608/bfszu.2023.159388.1177openalex-snapshot
Proteinaceous Bacterial compounds isolated from different sources with multiple activities against cancer and microbial infection
inferred← citeshttps://doi.org/10.32802/asmscj.2021.694openalex-snapshot
Flavour Improvement of Protein Hydrolysates Derived from Cephalopods Byproducts Using Maillard Reaction: A Short Review
inferred← citeshttps://doi.org/10.3389/fnut.2022.1022257openalex-snapshot
Characteristics of the enzyme-induced release of bitter peptides from wheat gluten hydrolysates
inferred← citeshttps://doi.org/10.3390/books978-3-03897-621-9openalex-snapshot
Impact of Bioactive Peptides on Human Health
inferred← citeshttps://doi.org/10.3390/foods12132518openalex-snapshot
Applications of Enzyme Technology to Enhance Transition to Plant Proteins: A Review
inferred← citeshttps://doi.org/10.3390/foods13020306openalex-snapshot
Global Food Security and Sustainability Issues: The Road to 2030 from Nutrition and Sustainable Healthy Diets to Food Systems Change
inferred← citeshttps://doi.org/10.3390/foods14111840openalex-snapshot
Soy Protein Isolate Supplementation Favorably Regulates the Fermentation Characteristics of Debaryomyces hansenii and Flavor Profile in a Sausage Model
inferred← citeshttps://doi.org/10.3390/foods15203596openalex-snapshot
Food-Derived Umami Peptides: Linking Candidate Discovery, Experimental Validation, and Food Applications
inferred← citeshttps://doi.org/10.3390/molecules27010060openalex-snapshot
Plant Protein-Based Delivery Systems: An Emerging Approach for Increasing the Efficacy of Lipophilic Bioactive Compounds
inferred← citeshttps://doi.org/10.3390/nu10111738openalex-snapshot
Food-Derived Bioactive Peptides in Human Health: Challenges and Opportunities
inferred← citeshttps://doi.org/10.5851/kosfa.2024.e29openalex-snapshot
Umami Characteristics and Taste Improvement Mechanism of Meat
inferred← citeshttps://doi.org/10.70675/f173c853z7d42z409cz8a6bza23f20ac0a18openalex-snapshot
Pea protein based foods for the future : From chemical composition to statistical models to understand the mechanisms behind perceptions of beany, bitterness and astringency
Editorial review for independent work. ICSAC — the Institute for Complexity
Science and Advanced Computing — runs a structured editorial panel for researchers
publishing outside journals, and publishes on CiteStamp rails. Submission is free
and goes through ORCID: icsacinstitute.org/submit.