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Hongjie Dai

Southwest University

Chongqing, 400715

China

  • Southwest University

SCHOLARLY PAPERS

3

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104

TOTAL CITATIONS

0

Scholarly Papers (3)

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1.

Yeast Protein-Derived γ-Glutamyl Peptides Prepared by Transpeptidation Reaction Exhibit a Pronounced Taste-Enhancing Effect

Number of pages: 22 Posted: 04 Jan 2024
Jiaying Liu, Yu Fu, Liang Ma, Hongjie Dai, Hongxia Wang, Hai Chen, Hankun Zhu, Yong Yu, Xin Liu, Zhengfang Liu and Yuhao Zhang
Southwest University, Southwest University - Key College of Food Science, Southwest University, Southwest University, Southwest University, Southwest University, Southwest University, Southwest University, Angel Yeast Co.Ltd., Angel Yeast Co.Ltd. and Southwest University
Downloads 53 (1,031,043)

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γ-Glutamyl Peptide, Yeast Protein, Transpeptidation Reaction, Taste-Enhancing Effect, Molecular Docking

2.

Yeast Protein-Derived γ-Glutamyl Peptides Prepared by Transpeptidation Reaction Exhibit a Pronounced Taste-Enhancing Effect

Number of pages: 23 Posted: 13 Feb 2024
Jiaying Liu, Yu Fu, Liang Ma, Hongjie Dai, Hongxia Wang, Hai Chen, Hankun Zhu, Yong Yu, Xin Liu, Zhengfang Liu and Yuhao Zhang
Southwest University, Southwest University - Key College of Food Science, Southwest University, Southwest University, Southwest University, Southwest University, Southwest University, Southwest University, Angel Yeast Co.Ltd., Angel Yeast Co.Ltd. and Southwest University
Downloads 28 (1,345,526)

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γ-glutamyl peptide, yeast protein, transpeptidation reaction, taste-enhancing effect, LC−MS/MS analysis, Molecular Docking

3.

Regulation Mechanism of Ionic Strength on the Ultra-High Freeze-Thaw Stability of Myofibrillar Protein Microgel Emulsions

Number of pages: 21 Posted: 02 Mar 2023
Mi Tang, Yi Sun, Xin Feng, Liang Ma, Hongjie Dai, Yu Fu and Yuhao Zhang
Southwest University, Southwest University, Southwest University, Southwest University, Southwest University, Southwest University and Southwest University
Downloads 23 (1,424,331)

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Freeze-thaw stability, Pickering emulsion, Myofibrillar protein microgel, High ionic strength, Three-dimensional network