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Author

Daoying Wang

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Open access Aug 2026

Sodium Alginate Microencapsulation of an Umami Peptide Fraction (F2) from Goose Bone Paste: Preparation and Reduced Apparent Gastric-Phase Release

Goose bone paste is an underutilised poultry-processing by-product and a potential source of taste-active peptides. A nominal 1–3 kDa peptide fraction (F2), operationally designated an umami peptide fraction by analogy with comparable bone-hydrolysate fractions reported in the literature, was isolated from a neutral-pr...

Bing-Huei Chen, Yaguang Xu, Xiuwen Zhang et al. · 0 citations

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