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Production of nutty-like flavour from soybean protein isolate hydrolysate pretreated or assisted by microwave irradiation: impact of encapsulation on nutty flavour quality

https://doi.org/10.1007/s13197-021-05211-4
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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

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Aroma extract dilution analysis of a beef flavouring prepared from flavour precursors and enzymatically hydrolysed beef
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Identification of compounds responsible for the odorant properties of aromatic caramel
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The effect of pH on the formation of maillard‐derived aroma volatiles using a cooked meat system
inferredcites →https://doi.org/10.1007/s11947-016-1841-8openalex-snapshot
Effect of Microwave Treatments on Antioxidant Activity and Antigenicity of Fish Frame Protein Hydrolysates
inferredcites →https://doi.org/10.1007/s12562-017-1067-3openalex-snapshot
Impact of microwave-assisted enzymatic hydrolysis on functional and antioxidant properties of rainbow trout Oncorhynchus mykiss by-products
inferredcites →https://doi.org/10.1016/j.ab.2018.01.027openalex-snapshot
Microwave-assisted enzymatic hydrolysis of DNA for mass spectrometric analysis: A new strategy for accelerated hydrolysis
inferredcites →https://doi.org/10.1016/j.biortech.2009.06.040openalex-snapshot
Enhanced enzymatic hydrolysis and structural features of corn stover by FeCl3 pretreatment
inferredcites →https://doi.org/10.1016/j.chroma.2004.05.108openalex-snapshot
Profiling flavor compounds of potato crisps during storage using solid-phase microextraction
inferredcites →https://doi.org/10.1016/j.foodchem.2005.05.035openalex-snapshot
Microwave improvement of soy protein isolate–saccharide graft reactions
inferredcites →https://doi.org/10.1016/j.foodchem.2009.06.026openalex-snapshot
The effect of pH on the formation of aroma compounds produced by heating a model system containing l-ascorbic acid with l-threonine/l-serine
inferredcites →https://doi.org/10.1016/j.foodchem.2015.04.027openalex-snapshot
Stability of encapsulated beef-like flavourings prepared from enzymatically hydrolysed mushroom proteins with other precursors under conventional and microwave heating
inferredcites →https://doi.org/10.1016/j.foodres.2013.07.066openalex-snapshot
Formation mechanism of volatile and non-volatile compounds in peptide–xylose Maillard reaction
inferredcites →https://doi.org/10.1016/j.foodres.2017.03.009openalex-snapshot
Key odor and physicochemical characteristics of raw and roasted jicaro seeds ( Crescentia alata K.H.B.)
inferredcites →https://doi.org/10.1016/j.foodres.2020.109758openalex-snapshot
Effects of thermal processing on the flavor molecules of goat by-product hydrolysates
inferredcites →https://doi.org/10.1016/j.jare.2018.01.003openalex-snapshot
Nutty-like flavor production by Corynbacterium glutamicum 1220T from enzymatic soybean hydrolysate. Effect of encapsulation and storage on the nutty flavoring quality
inferredcites →https://doi.org/10.1016/j.jcs.2016.06.001openalex-snapshot
Optimization of microwave-assisted extraction of rice bran protein and its hydrolysates properties
inferredcites →https://doi.org/10.1016/j.jff.2014.11.024openalex-snapshot
Effects of thermal, microwave, and ultrasound pretreatments on antioxidative capacity of enzymatic milk protein concentrate hydrolysates
inferredcites →https://doi.org/10.1017/s0022029900030466openalex-snapshot
Use of the Cd-ninhydrin reagent to assess proteolysis in cheese during ripening
inferredcites →https://doi.org/10.1021/jf00036a028openalex-snapshot
Effect of residual amide content on aroma generation and browning in heated gluten-glucose model systems
inferredcites →https://doi.org/10.1021/jf9806816openalex-snapshot
Comparison of the Aroma Characteristics of Acid-Hydrolyzed and Enzyme-Hydrolyzed Vegetable Proteins Produced from Soy
inferredcites →https://doi.org/10.1039/b808292hopenalex-snapshot
New tools for rapid clinical and bioagent diagnostics: microwaves and plasmonic nanostructures
inferredcites →https://doi.org/10.1080/10942912.2016.1238929openalex-snapshot
Characterization and comparison of key aroma-active compounds of cocoa liquors from five different areas
inferredcites →https://doi.org/10.1111/ijfs.12211openalex-snapshot
Effects of microwave and ultrasound pretreatments on enzymolysis of milk protein concentrate with different enzymes
inferredcites →https://doi.org/10.1111/ijfs.12551openalex-snapshot
Antioxidant and nitric oxide inhibitory activities of tilapia ( O reochromis niloticus) protein hydrolysate: effect of ultrasonic pretreatment and ultrasonic‐assisted enzymatic hydrolysis
inferredcites →https://doi.org/10.1111/jfbc.13292openalex-snapshot
Effects of ultrasonic, microwave, and combined ultrasonic‐microwave pretreatments on the enzymatic hydrolysis process and protein hydrolysate properties obtained from Chinese sturgeon ( Acipenser sinensis )
inferredcites →https://doi.org/10.1590/s0101-20612013000500025openalex-snapshot
Influence of spray drying operating conditions on microencapsulated rosemary essential oil properties
inferredcites →https://doi.org/10.17221/3503-cjfsopenalex-snapshot
Enzymatic hydrolysis of defatted soy flour by three different proteases and their effect on the functional properties of resulting protein hydrolysates
inferredcites →https://doi.org/10.17306/j.afs.0658openalex-snapshot
Nanotechnology for enhancing the production of meat-like flavour from enzymatic hydrolyzed soybean protein isolate
inferredcites →https://doi.org/10.2147/ijwr.s4585openalex-snapshot
A brief introduction to multivariate methods in grape and wine analysis
inferredcites →https://doi.org/10.3390/molecules17055661openalex-snapshot
Optimization of a Microwave-Coupled Enzymatic Digestion Process to Prepare Peanut Peptides

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

inferred← citeshttps://doi.org/10.2139/ssrn.4589236openalex-extracted
inferred← citeshttps://doi.org/10.1002/ffj.3827openalex-snapshot
Debittering and Improving Flavour of Enzymatic Soy Protein Hydrolysate Using the Maillard Reaction of Arabinose
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2026.113417openalex-snapshot
Emulsifying/foaming properties of soy protein hydrolysates/peptides: A critical review
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2023.125217openalex-snapshot
Legume protein/polysaccharide food hydrogels: Preparation methods, improvement strategies and applications
inferred← citeshttps://doi.org/10.1016/j.lwt.2023.115650openalex-snapshot
Microwave irradiation: Effect of β-glucosidase activity by modulating its structural properties in grape maceration stage
inferred← citeshttps://doi.org/10.1111/1541-4337.70254openalex-snapshot
Enzymatic Hydrolysis of Oilseeds and Their By‐Products for Controlled Aroma Formation: A Critical Review of Mechanisms and Applications
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