Yuran Huang

Umami-enhancing effect of typical kokumi-active γ-glutamyl peptides evaluated via sensory analysis and molecular modeling approaches.

Xiaofang Zeng, Chun Cui, Hao Dong, 2020, Food chemistry.

Identification and comparison of umami-peptides in commercially available dry-cured Spanish mackerels (Scomberomorus niphonius).

Hao Dong, Weidong Bai, Wenhong Zhao, 2022, Food chemistry.

The application of L‐glutaminase for the synthesis of the immunomodulatory γ‐D‐glutamyl‐L‐tryptophan and the kokumi‐imparting γ‐D‐glutamyl peptides

Xiaofang Zeng, Limei Yu, Hao Dong, 2020, Food science & nutrition.