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Interaction of carbonyls with soy protein: thermodynamic effects

https://doi.org/10.1021/jf00108a037
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Physicochemical and Functional Properties of Oilseed Proteins with Emphasis on Soy Proteins
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Flavor characteristic analysis of soymilk prepared by different soybean cultivars and establishment of evaluation method of soybean cultivars suitable for soymilk processing
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Probing the molecular forces involved in binding of selected volatile flavour compounds to salt-extracted pea proteins
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Effect of incubation temperature on the binding capacity of flavor compounds to myosin
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Evaluation of the adsorption capacity and mechanism of soy protein isolate for volatile flavor compounds: Role of different oxygen-containing functional groups
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Effect of heat treatment on the release of off-flavor compounds in soy protein isolate
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Development of a QSAR model to predict protein-flavor binding in protein-rich food systems
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Competitive binding of flavors in the preparation of soy protein: Screening based on molecular docking
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Plant-protein isolates and flavour perception: Understanding mechanisms and strategies to balance flavour retention and release
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Recent advances in analytical approaches for aroma interaction of fermented foods: A review
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Binding of selected volatile flavour mixture to salt-extracted canola and pea proteins and effect of heat treatment on flavour binding
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Effects of material characteristics on the structural characteristics and flavor substances retention of meat analogs
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Interaction mechanism of pea proteins with selected pyrazine flavors: Differences in alkyl numbers and flavor concentration
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Coating papers with soy protein isolates as inclusion matrix of carvacrol
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Assessment of added ingredient effect on interaction of simulated beef flavour and soy protein isolate by gas chromatography, spectroscopy and descriptive sensory analysis
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Changes in aroma characteristics of simulated beef flavour by soy protein isolate assessed by descriptive sensory analysis and gas chromatography
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Retention effect of human saliva on aroma release and respective contribution of salivary mucin and α-amylase
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Effect of salts and pH on selected ketone flavours binding to salt-extracted pea proteins: The role of non-covalent forces
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Effect of malondialdehyde modification on the binding of aroma compounds to soy protein isolates
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Particle formation and gelation of soymilk: Effect of heat
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Binding of aroma compounds with legumin. I. Binding of hexyl acetate with 11S globulin depending on the protein molecular state in aqueous medium
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Binding of aroma compounds with legumin. II. Effect of hexyl acetate on thermodynamic properties of 11S globulin in aqueous medium
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Binding of aroma compounds with legumin. III. Thermodynamics of competitive binding of aroma compounds with 11S globulin depending on the structure of aroma compounds
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Effect of decane or sodium decanoate on the thermodynamics of globular protein solutions
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Flavour retention by lipids measured in a fresh cheese matrix
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Flavor Protein Interactions in a Formulated Soup Containing Flavored Soy Protein
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Covalent Adduct Formation Between Flavor Compounds of Various Functional Group Classes and the Model Protein β-Lactoglobulin
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Flavor Retention and Release from Beverages: A Kinetic and Thermodynamic Perspective
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Flavor-Soy Protein Interactions
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Effect of Enzymatic Deamidation of Soy Protein by Protein–Glutaminase on the Flavor-Binding Properties of the Protein under Aqueous Conditions
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An in vitro study exploring the role of mucin in the protein-flavor binding mechanism
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TIME‐INTENSITY MEASUREMENT OF MATRIX EFFECTS ON RETRONASAL AROMA PERCEPTION
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Interactions of Milk Proteins and Volatile Flavor Compounds: Implications in the Development of Protein Foods
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Production of aldehyde oxidase by Streptomyces species
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Binding of volatile flavor compounds to purified soy proteins in an aqueous model system
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Binding of 14C-heptanal to soy proteins glycinin and [beta]-conglycinin
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Influences of Spices on the Flavor of Meat Analogs and Their Potential Pathways
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Using Multiple Sensory Profiling Methods to Gain Insight into Temporal Perceptions of Pea Protein-Based Formulated Foods
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Modifications produced in food proteins following interactions with oxidizing lipids. II. Mechanisms of oxidizing lipid-protein interactions
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Influence of Yeast Walls on the Behavior of Aroma Compounds in a Model Wine
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สมบตทางเคมกายภาพ เนอสมผส และการปลดปลอยสารระเหยใหกลนของ ผลตภณฑเจลโปรตนถวเหลอง
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Impact of lactic fermentation on pea protein composition and their aromatic profile in a modified isoelectric precipitation extraction method
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