Analysis of the mechanism of difference in umami peptides from oysters (Crassostrea ariakensis) prepared by trypsin hydrolysis and boiling through hydrogen bond interactions

Yikun Fang, Min Lv, Chuanyan Pan, Xu Lo, Shiya Ya, Ermeng Yu and Huawei Ma

Food Chemistry, 2025, 476, 143367
DOI: 10.1016/j.foodchem.2025.143367

Umami-rich seasonings and condiments in Western food cultures for umamification in a plant-forward cuisine

Minaka Ono and Ole G. Mouritsen

International Journal of Gastronomy and Food Science, 2025, 42, 101305
DOI: 10.1016/j.ijgfs.2025.101305

Optimizing hydrolysis of dry-cured ham skin via hybrid deep learning: An intelligent process approach

Chenguang Li, Tingting Gao, Xuanyi Liu, Changcheng Zhao, Chunxiang Piao, Tingyu Li, Juan Wang, Hongmei Li, Baide Mu and Guanhao Li

LWT, 2025, 234, 118468
DOI: 10.1016/j.lwt.2025.118468

DPP-IV inhibitory activity and mechanisms of taste-modulating peptides derived from porcine bone: Potential for diabetes management

Yuxiang Gu, Yajie Niu, Yanbo Wang, Baoguo Sun, Shuxing Chen, Lishui Chen, Hao Dong and Yuyu Zhang

Food Bioscience, 2025, 72, 107447
DOI: 10.1016/j.fbio.2025.107447

Research advances in mushroom umami: substance characteristics, multidimensional attributes, umami peptide screening, and umami assessment

Xianpu Wang, Honggao Liu, Jieqing Li and Yuanzhong Wang

Current Research in Food Science, 2025, 11, 101210
DOI: 10.1016/j.crfs.2025.101210

Porcine bone-derived umami-enhancing peptides: Identification and mechanistic insights via dual-ligand docking, molecular dynamics and electroencephalogram

Yuxiang Gu, Shujing Liu, Yajie Niu, Weixi Yang, Xing Li, Yuyu Zhang and Yanbo Wang

Food Chemistry, 2026, 511, 148848
DOI: 10.1016/j.foodchem.2026.148848

Unveiling dual-functional umami peptides with antioxidant effects from eggshell membrane byproducts: A machine learning-guided approach integrating molecular simulation and quantum chemistry

Lingjiao Zhu, Jingyan Li, Vincent Guyonnet, Yang Xu, Qiwei Dai, Miaoyan Zhang, Hongxun Wang, Yang Yi and Wei Xu

Food Chemistry: X, 2025, 32, 103343
DOI: 10.1016/j.fochx.2025.103343

Synthesis of Umami-, Salty-, and Kokumi-Enhancing γ-Glutamyl Peptides from Soy Protein Isolate Hydrolysate and Their Taste Mechanism via In Silico Study

Hongbo Yi, Jun Li, Peng Wang, Shengnan Wang, Xiaofei Guo, Danshi Zhu, He Liu and Na Zhang

Food Bioprocess Technol, 2025, 18, 7544
DOI: 10.1007/s11947-025-03894-7

Umami characterization and molecular simulation of novel peptides from Pleurotus citrinopileatus Singer bromelain hydrolysate

Liyan Wang, Shuguang Wang, Yongliang Zhuang, Surui Wu, Zhaoxiang Ni and Liping Sun

Food Chemistry, 2026, 502, 147653
DOI: 10.1016/j.foodchem.2025.147653

Characterization of perceptual interactions among aroma compounds found in Rose damascena and Angelica dahurica root essential oil with threshold, S-curve, σ-τ plot and molecular docking

Weijian Yuan, Genfa Yu, Guangyong Zhu and Fengping Yi

Food Research International, 2025, 200, 115447
DOI: 10.1016/j.foodres.2024.115447

Flavor enhancement of soy protein isolate hydrolysates through the Maillard reaction and identification of saltiness-enhancing peptides

Hongbo Yi, Jun Li, Peng Wang, Shengnan Wang, Xiaofei Guo, Danshi Zhu, He Liu and Na Zhang

Food Bioscience, 2025, 69, 106975
DOI: 10.1016/j.fbio.2025.106975

Identification and Taste Presentation Characteristics of Umami Peptides from Hybrid Pork Duroc × (Gaoligongshan × Saba) Based on Peptidomics, Machine Learning, Molecular Docking, and Molecular Dynamics Simulation

Yuzhu Wang, Wentao Zheng, Daodian Wang, Guangqiang Wei, Zhenzhu Li, Yufang Li, Yue wang, Jindou Shi, Wenli Tao, Wenbin Zhang, Guiying Zhao and Aixiang Huang

J. Agric. Food Chem., 2025, 73, 24917
DOI: 10.1021/acs.jafc.5c09086

Identification of novel umami peptides in fermented milk and elucidation of their umami mechanism via molecular docking and molecular dynamics simulations

Yuxiang Gu, Kun Chen, Weixi Yang, Congnan Cen, Ying Sun, Xiaoqian Chen, Xing Li and Yanbo Wang

Food Chemistry, 2026, 505, 147994
DOI: 10.1016/j.foodchem.2026.147994