Background Animal products are sources of highly bioavailable proteins and make a
significant contribution to human nutrition and wellbeing. Ultrasonication can induce …

Myofibrillar protein (MP) endows muscle foods with texture and important functional
properties, such as water‐holding capacity (WHC) and emulsifying and gel‐forming abilities …

To make better use of cod head (Gadus macrocephalus), a by-product of fish processing, the
effects of ultrasound pretreatment on the enzymatic properties and volatile compounds of …

In this paper, the changes of non-volatile taste substances and the formation mechanism of
taste quality of Lentinula edodes during hot air drying at 50° C were studied. The results …

Protein from bovine by-products can be hydrolyzed into amino acids, and then react with
reducing sugar to prepare meat flavor. The effects of microwave (3min, 6min) and ultrasonic …

Thermal reaction beef flavoring is a kind of food additive. In this study, three extraction
methods of dynamic headspace sampling (DHS), solid phase micro-extraction (SPME) and …

This review assesses the nonthermal physical processing technologies for protein
modification. The review also discusses the structural, functional, and digestibility attributes …

Collagen peptides from fish exhibit excellent bioactive and functional properties, which have
great potential as functional ingredients in the food industry. However, the off‐flavour in …

The defects of quality and taste caused by the partial substitution of NaCl by KCl limit the
widespread use of KCl as salt substitute in fermented sausages. The objective of this study …

To investigate the differences of volatile and non-volatile metabolites between oyster
enzymatic hydrolysates and boiling concentrates, molecular sensory analysis and …