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Takashi Yamamoto, Chizuko Inui‐Yamamoto
npj Science of Food
Biochemical Analysis and Sensing Techniques
The sodium salt of glutamic acid, or monosodium glutamate (MSG), has two effects in foods: one is to induce a unique taste called umami, which is one of the five basic tastes, and the other is to...
Shizhang Yan, Qi Wang, Jiaye Yu +2
Ultrasonics Sonochemistry
Proteins in Food Systems
Herein, ultrasound-assisted conventional covalent binding methods (alkali treatment, free radical mediation, and an enzymatic method) were used to prepare soybean protein isolate...