Insights into saltiness enhancement effect and processing stability of pea-derived peptides using psychophysics and molecular docking.
- DOI
- 10.1016/j.foodres.2026.119270
- Published
- 2026 Jul 31
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- unknown
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limited evidence Score 43/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.119270,
title = {Insights into saltiness enhancement effect and processing stability of pea-derived peptides using psychophysics and molecular docking.},
author = {Fu A and Dai Y and Yang F and Jia Q and Liu Y and Bi S},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.119270},
url = {https://doi.org/10.1016/j.foodres.2026.119270}
}RIS
TY - JOUR TI - Insights into saltiness enhancement effect and processing stability of pea-derived peptides using psychophysics and molecular docking. AU - Fu A AU - Dai Y AU - Yang F AU - Jia Q AU - Liu Y AU - Bi S PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.119270 UR - https://doi.org/10.1016/j.foodres.2026.119270 ER -
APA
A, F., Y, D., F, Y., Q, J., Y, L., & S, B. (2026). Insights into saltiness enhancement effect and processing stability of pea-derived peptides using psychophysics and molecular docking.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.119270
Source records
- pubmed · retrieved 2026-11-10T18:51:12.425Z