Ziyuan Liu

Seven novel umami peptides from Takifugu rubripes and their taste characteristics

Ziyuan Liu, Yiwen Zhu, Wenli Wang et al. · Food Chemistry · 2020 · 141 citations

Biochemistry, Medicine, Natural Sciences +5

Exploring the relationships between perceived umami intensity, umami components and electronic tongue responses in food matrices

Yiwen Zhu, Xirui Zhou, Yan Ping Chen et al. · Food Chemistry · 2021 · 84 citations

Food Choice, Nutrition, Electronic Tongue +10

Circular Permutation Provides an Evolutionary Link between Two Families of Calcium-dependent Carbohydrate Binding Modules

Cédric Montanier, J.E. Flint, David N. Bolam et al. · Journal of Biological Chemistry · 2010 · 56 citations · Full text

Protein Assembly, Molecular Biology, Polysaccharide +19

A rational tool for the umami evaluation of peptides based on multi-techniques

Wenli Wang, Yang Luan, Menghua Ning et al. · Food Chemistry · 2021 · 52 citations

Biochemistry, Medicine, Natural Sciences +14

Signature Active Site Architectures Illuminate the Molecular Basis for Ligand Specificity in Family 35 Carbohydrate Binding Module,

M.A.S. Correia, D. Wade Abbott, T.M. Gloster et al. · Biochemistry · 2010 · 39 citations