1、Identification of novel umami peptides from myosin via homology modeling and molecular docking
基于同源建模和分子對接的新型肌球蛋白鮮味肽的鑒定    渤海大學    Food Chemistry 344 (2021) 128728

2、Enrichment of the umami‐taste‐active amino acids and peptides from crab sauce using ethanol precipitation and anion‐exchange resin
利用乙醇沉淀和陰離子交換樹脂從蟹醬中富集鮮味活性氨基酸和多肽    廣西大學    J Food Process Preserv. 2021;00:e15390

3、In silico identification of novel small molecule umami peptide from ovotransferrin
卵轉鐵蛋白新鮮味小分子肽的硅膠鑒定      

4、Proline-glucose Amadori compounds: Aqueous preparation, characterization and saltiness enhancement
脯氨酸-葡萄糖Amadori化合物:水相制備、表征和鹽度增強     江南大學食品學院食品科學與技術國家重點實驗室    Food Research International Volume 144, June 2021, 110319