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The kokumi peptide γ-ELRE from porcine hemoglobin acts as a molecular stabilizer to enhance bitterness inhibition by an umami peptide

Chengpeng Cheng; Li Chen; Dequan Zhang; Xueyan Yun; Jiangying Yu; Christophe Blecker; Shaobo Li
Food Bioscience · Vol. 83 · pp. 109559 · 2026
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Bibliographic Information

JournalFood Bioscience
PublisherElsevier
Publication Date2026-09-01
Publication Year2026
Volume83
Pages109559
Document TypeJournal Article
eISSN2212-4292
DOI10.1016/j.fbio.2026.109559
SubjectAgricultural and Biological Sciences

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NARA Access Coverage2013-03-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/22124292
Publisher PageOpen Publisher Page
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