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Hui JIang

Qingdao University of Science and Technology

Qingdao, 266042

China

  • Qingdao University of Science and Technology

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Scholarly Papers (1)

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NaCl Pretreatment Coupled with Stepwise Enzymatic Hydrolysis Enhances Umami Compound Release from Spent Brewer's Yeast to Produce Umami Condiment

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NaCl Pretreatment Coupled with Stepwise Enzymatic Hydrolysis Enhances Umami Compound Release from Spent Brewer's Yeast to Produce Umami Condiment

Number of pages: 44 Posted: 07 Mar 2026
Hui JIang, Yunqi Wen, Jiqiang Wang, Wenhui Qu, Songgang Xia, Lihao Wang and Shuo Wang
Qingdao University of Science and Technology, Ocean University of China, Qingdao University of Science and Technology, Ocean University of China, Ocean University of China, Ocean University of China and Qingdao University of Science and Technology
Downloads 16 (1,548,841)

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Spent brewer's yeast, NaCl pretreatment, Enzymatic hydrolysis, Umami compounds

NaCl Pretreatment Coupled with Stepwise Enzymatic Hydrolysis Enhances Umami Compound Release from Spent Brewer's Yeast to Produce Umami Condiment

Number of pages: 43 Posted: 27 Jun 2026
Hui JIang, Yunqi Wen, Jiqiang Wang, Wenhui Qu, Songgang Xia, Lihao Wang and Shuo Wang
Qingdao University of Science and Technology, Ocean University of China, Qingdao University of Science and Technology, Ocean University of China, Ocean University of China, Ocean University of China and Qingdao University of Science and Technology
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Spent brewer's yeast, NaCl pretreatment, Enzymatic hydrolysis, Umami compounds