ArticleFood science & nutrition2020
Enzymatic hydrolysis pretreatment for enhancing the protein solubility and physicochemical quality of
Article in Food science & nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed.
- Varietal differences and process adaptability for precision processing ofFood chemistry: X · 2026Article
- Nutritional and techno-functional enhancement of noodles through cricket powder incorporation: Implications for starch digestibility and flavor.Food chemistry: X · 2026Article
- Flavorzyme HydrolyzedFood science of animal resources · 2025Article
- Combining Sensory Analysis and Flavoromics to Determine How the Maillard Reaction Affects the Flavors of Golden Pomfret Hydrolysates.Foods (Basel, Switzerland) · 2025Article
- Enhancement of nutritional, organoleptic, and umami qualities of chicken soup induced by enzymatic pre-treatment of chicken.Food chemistry: X · 2024Article
- Quality evaluation of chicken soup based on entropy weight method and grey correlation degree method.Scientific reports · 2024Article
- Nutrient Composition and Flavor Profile of Crucian Carp Soup Utilizing Fish Residues through Comminution and Pressure-Conduction Treatment.Foods (Basel, Switzerland) · 2024Article
- Article
- Decoding the Effect of Age on the Taste Perception of Chicken Breast Soup Based on LC-QTOF-MS/MS Combined with a Chemometric Approach.Foods (Basel, Switzerland) · 2023Article
- The Effect of Hydrolysis Pre-Treatment by Flavourzyme on Meat Quality, Antioxidative Profiles, and Taste-Related Compounds in Samgyetang Breast Supplemented with Black Garlic.Food science of animal resources · 2022Article
- Comprehensive Evaluation of Clinical Application of Balanced Compound Amino Acid Injection.Frontiers in nutrition · 2022Article
- Degree of hydrolysis, functional and antioxidant properties of protein hydrolysates from Grass Turtle (Food science & nutrition · 2021Article
- Enzymatic hydrolysis pretreatment for enhancing the protein solubility and physicochemical quality ofFood science & nutrition · 2020Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Chicken soup is one of the most popular Chinese-style soups due to its high nutritional value and special flavor. However, the nutrients, mainly soluble protein, in the soup are relatively low. The aim of the present work was to enhance the protein solubility and other physicochemical properties of
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.