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Effect of Flavor Compound Chemical Structure and Environmental Relative Humidity on the Binding of Volatile Flavor Compounds to Dehydrated Soy Protein Isolates
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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Official Methods of Analysis of the Association of Official Analytical Chemists
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Gas-Adsorption Chromatography
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The role of processing in changing protein characteristics
inferredcites →https://doi.org/10.1016/0003-2670(91)87088-oopenalex-snapshot
Official methods of analysis of the association of official analytical chemists
inferredcites →https://doi.org/10.1016/0308-8146(92)90226-ropenalex-snapshot
Interactions between volatile and non-volatile compounds in the presence of water
inferredcites →https://doi.org/10.1016/s0308-8146(00)00185-0openalex-snapshot
Use of inverse gas chromatography with humidity control of the carrier gas to characterise aroma–starch interactions
inferredcites →https://doi.org/10.1021/jf00006a003openalex-snapshot
Determination of the binding of hexanal to soy glycinin and .beta.-conglycinin in an aqueous model system using a headspace technique
inferredcites →https://doi.org/10.1021/jf00108a038openalex-snapshot
Interaction of carbonyls with soy protein: conformational effects
inferredcites →https://doi.org/10.1021/jf00117a019openalex-snapshot
Adsorption of off-flavor compounds onto soy protein: a thermodynamic study
inferredcites →https://doi.org/10.1021/jf00117a020openalex-snapshot
Characterization of the main secondary components of the liquid sugars from cane molasses
inferredcites →https://doi.org/10.1021/jf60199a002openalex-snapshot
Characterization of phosphatase of intact maize roots
inferredcites →https://doi.org/10.1021/jf60199a008openalex-snapshot
Heats of adsorption of small molecules on lactose
inferredcites →https://doi.org/10.1021/jf990983nopenalex-snapshot
Study of Interaction Phenomena between Aroma Compounds and Carbohydrate Matrixes by Inverse Gas Chromatography
inferredcites →https://doi.org/10.1021/ma60027a017openalex-snapshot
A Gas Chromatographic Method for the Study of Sorption on Polymers
inferredcites →https://doi.org/10.1080/10408398809527487openalex-snapshot
Soy flavor and its improvement
inferredcites →https://doi.org/10.1201/9780429267932openalex-snapshot
World Soybean Research Conference III: Proceedings
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Development of a Qsar Model to Predict Protein-Flavor Interactions in Protein-Rich Food Systems
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Flavor‐Active Properties of Amino Acids, Peptides, and Proteins
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Surface and Mechanical Properties of Molecular Crystals
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Lipase hydration state in the gas phase: Sorption isotherm measurements and inverse gas chromatography
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Effect of protein‐flavour binding on flavour delivery and protein functional properties: A special emphasis on plant‐based proteins
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Partition of volatile compounds in pea globulin–maltodextrin aqueous two-phase system
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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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Development of a QSAR model to predict protein-flavor binding in protein-rich food systems
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Competitive binding between key aroma components of a strawberry flavoring and pea protein isolate within an aqueous model system
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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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Interaction mechanism of soy protein isolate with aldehyde flavor compounds: Differences in carbon chain length and unsaturation
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Recent advantage of interactions of protein-flavor in foods: Perspective of theoretical models, protein properties and extrinsic factors
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Unlocking the opportunities for creating sustainable, flavorful and healthy high-protein “blue foods”: Focusing on the impacts of protein-flavor interactions
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Unraveling the Role of Flavor Structure and Physicochemical Properties in the Binding Phenomenon with Commercial Food Protein Isolates
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Drivers of the In-Mouth Interaction between Lupin Protein Isolate and Selected Aroma Compounds: A Proton Transfer Reaction–Mass Spectrometry and Dynamic Time Intensity Analysis
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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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Encapsulation Performance of Proteins and Traditional Materials for Spray Dried Flavors
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Chemical and Instrumental Characterization of Protein–Flavor Interactions
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Flavor Substances of Plant Foods: A Review of Structural Properties, Biogenic Flavor Mechanisms, and Challenges
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Formulation of a Dry Green Tea‐Apple Product: Study on Antioxidant and Color Stability
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Changes of hexanal content in fermented soymilk: Induced by lactic acid bacterial fermentation and thermal treatment
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Compositional, functional and sensory properties of protein ingredients
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