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Ying Bu on Muck Rack

Ying Bu

As seen in: Wiley Online Library, MDPI, Royal Society of Chemistry, Chemistry World
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Articles

Identification of novel sweet‐enhancing peptides from yesso scallop (Mizuhopecten yessoensis) based on AlphaFold2‐multimer modeling, molecular simulation, and quantum chemistry

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By Junjie Du, Hongwei Luan, Ying Bu
| Wiley Online Library Verified
INTRODUCTION The human sense of taste relies on five fundamental tastes: sour, sweet, bitter, salty, and umami. These elements are essential for perceiving and interpreting our environment. Among these, sweet, which evokes feelings of pleasure, holds a prominent position.
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Concurrent Cryptococcus neoformans and Hematoidin in a HIV‐Negative Male Patient on Peripheral Blood Smears

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By Ningning Zhao, Ting Li, Ying Bu, Hui Wang
| Wiley Online Library Verified
Please review our Terms and Conditions of Use and check box below to share full-text version of article. I have read and accept the Wiley Online Library Terms and Conditions of Use Use the link below to share a full-text version of this article with your friends and colleagues. Learn more.
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Chemical, structural and antioxidant properties of melanoidins in fish sauce

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By Wenhui Zhu, Wenxuan Wang, Yingnan Liu, Ying Bu
| Wiley Online Library Verified
CONFLICTS OF INTEREST The authors declare that they have no conflicts of interest. REFERENCES 1, , , , and , Identification, taste characterization and molecular docking study of novel umami peptides from the Chinese anchovy sauce. J Sci Food Agric 101: 3140–3155 (2021). 2, , , , , et al., Effects of Maillard reaction and its product AGEs on aging and age-related diseases. Food Sci Human Wellness 13: 1118–1134 (2024). 3, and , Water-soluble coffee melanoidins inhibit digestive proteases.
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