Identification of bitter peptides in sufu via homology modeling and molecular docking
These results provide a theoretical basis for future screening of bitter peptides and improving the bitter taste of fermented bean products. © 2025 Society of Chemical Industry.
Authors
- Y. T. Zhang (ORCID: https://orcid.org/0009-0003-6878-4147)
- Shaoping Jiang (ORCID: https://orcid.org/0000-0002-9702-1689)
- Xiaodan Wang (ORCID: https://orcid.org/0000-0002-2264-948X)
- Shijie Zhu
- Ying Zhu (ORCID: https://orcid.org/0000-0002-6594-3734)
- Ping Chang
- Jiaxin Zheng (ORCID: https://orcid.org/0000-0003-4350-0665)
Institutions
- Jilin University (CN)
- Changchun University (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-08-09
- DOI
- https://doi.org/10.1002/jsfa.70056
- Citations
- 1
- Primary Topic
- Biochemical Analysis and Sensing Techniques
- Type
- article
- Field-Weighted Citation Impact
- 1.12