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Flavor protein interactions. Binding of carbonyls to bovine serum albumin: thermodynamic and conformational effects

https://doi.org/10.1021/jf60229a019
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Spectroscopy Combined with Spatiotemporal Multiscale Strategy to Study the Adsorption Mechanism of Soybean Protein Isolate with Furan Flavor Compounds: Differences in Position and Quantity of the Methyl
inferred← citeshttps://doi.org/10.1002/9781118292327.ch10openalex-snapshot
Nano‐ and Microencapsulation of Flavor in Food Systems
inferred← citeshttps://doi.org/10.1002/9781119702139.ch3openalex-snapshot
Use of Hydrocolloids to Modify Food Taste and Odor
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Application: Parts 5.1 – 5.2
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Applications
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Carvacrol losses from soy protein coated papers as a function of drying conditions
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Binding Studies and Computer‐Aided Modelling of Macromolecule/Odorant Interactions
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GROUND WATER TRANSPORT OF HYDROPHOBIC ORGANIC COMPOUNDS IN THE PRESENCE OF DISSOLVED ORGANIC MATTER
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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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Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing
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Reaction of oxidized lipids with protein Part 14. Aldolization reactions of lower alkanals in presence of nonlipidic substances
inferred← citeshttps://doi.org/10.1002/food.19900340217openalex-snapshot
Interactions of oxidized lipids with protein Part XVI. Interactions of oxidized ethyl linoleate with collagen
inferred← citeshttps://doi.org/10.1002/jsfa.8325openalex-snapshot
The effect of microwave on the interaction of flavour compounds with G‐actin from grass carp (Catenopharyngodon idella)
inferred← citeshttps://doi.org/10.1007/978-1-4613-0477-7_7openalex-snapshot
Flavoring and Coloring Materials
inferred← citeshttps://doi.org/10.1007/978-1-4614-6096-1_4openalex-snapshot
Flavoring and Coloring Materials
inferred← citeshttps://doi.org/10.1007/978-1-4615-0163-3_4openalex-snapshot
Flavoring and Coloring Materials
inferred← citeshttps://doi.org/10.1007/978-1-4899-1792-8_5openalex-snapshot
A Review of the Interactions between Milk Proteins and Dairy Flavor Compounds
inferred← citeshttps://doi.org/10.1007/978-3-319-26932-0_13openalex-snapshot
Physico-Chemical Interactions in the Flavor-Release Process
inferred← citeshttps://doi.org/10.1007/978-94-017-1638-3_5openalex-snapshot
Proteins: Versatile Materials for Encapsulation
inferred← citeshttps://doi.org/10.1007/bf01267761openalex-snapshot
Flavour release from rehydrated French beans (Phaseolus vulgaris) influenced by composition and volume of artificial saliva
inferred← citeshttps://doi.org/10.1007/bf02496257openalex-snapshot
Sorption of aliphatic alcohols from aqueous solutions by starch cryotextures
inferred← citeshttps://doi.org/10.1007/bf02660208openalex-snapshot
Study of triglyceride‐ protein interaction using a microemulsion‐ filtration method
inferred← citeshttps://doi.org/10.1007/s00249-020-01475-4openalex-snapshot
Probing the effect of aroma compounds on the hydrodynamic properties of mucin glycoproteins
inferred← citeshttps://doi.org/10.1007/s00253-017-8350-1openalex-snapshot
Ketones 2-heptanone, 2-nonanone, and 2-undecanone inhibit DnaK-dependent refolding of heat-inactivated bacterial luciferases in Escherichia coli cells lacking small chaperon IbpB
inferred← citeshttps://doi.org/10.1007/s11101-009-9154-4openalex-snapshot
Nature of hydroxycinnamate-protein interactions
inferred← citeshttps://doi.org/10.1007/s11947-014-1421-8openalex-snapshot
Reversible Covalent Immobilization of Cinnamaldehyde on Chitosan Films via Schiff Base Formation and Their Application in Active Food Packaging
inferred← citeshttps://doi.org/10.1016/0006-2952(92)90422-fopenalex-snapshot
Fluorescence quenching of human serum albumin by xanthines
inferred← citeshttps://doi.org/10.1016/0021-9673(95)00320-mopenalex-snapshot
Study of aroma compound-natural polymer interactions by dynamic coupled column liquid chromatography
inferred← citeshttps://doi.org/10.1016/0032-9592(93)80015-9openalex-snapshot
Sunflower peptones: use as nitrogen source for the formulation of fermentation media
inferred← citeshttps://doi.org/10.1016/0041-008x(85)90169-3openalex-snapshot
Potentiation of 2,5-hexanedione neurotoxicity by methyl ethyl ketone*1, *2
inferred← citeshttps://doi.org/10.1016/0308-8146(95)00069-uopenalex-snapshot
Retention of aroma compounds by proteins in aqueous solution
inferred← citeshttps://doi.org/10.1016/0963-9969(96)00028-2openalex-snapshot
Modern analyses and binding studies of flavour volatiles with particular reference to dairy protein products
inferred← citeshttps://doi.org/10.1016/b978-0-12-169065-6.50012-xopenalex-snapshot
FLAVOR PROBLEMS IN SOY PROTEINS: ORIGIN, NATURE, CONTROL AND BINDING PHENOMENA
inferred← citeshttps://doi.org/10.1016/b978-0-12-169101-1.50008-2openalex-snapshot
INTERACTIONS OF FLAVOR COMPOUNDS WITH FOOD COMPONENTS
inferred← citeshttps://doi.org/10.1016/b978-0-12-374039-7.00013-1openalex-snapshot
Interaction between milk proteins and micronutrients
inferred← citeshttps://doi.org/10.1016/b978-0-12-405171-3.00014-3openalex-snapshot
Interactions between Milk Proteins and Micronutrients
inferred← citeshttps://doi.org/10.1016/b978-0-12-554360-6.50018-8openalex-snapshot
References
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Interaction between milk proteins and micronutrients
inferred← citeshttps://doi.org/10.1016/b978-0-444-88834-1.50068-5openalex-snapshot
A Method for Determining Binding of Hexanal by Myosin and Actin Using Equilibrium Headspace Sampling Gas Chromatography
inferred← citeshttps://doi.org/10.1016/j.biotechadv.2005.11.003openalex-snapshot
Flavour retention and release from protein solutions
inferred← citeshttps://doi.org/10.1016/j.fochx.2024.101702openalex-snapshot
Effect of functional groups in strawberry flavoring on pea protein-flavor interactions: Potential applicable in flavor formulation for plant-based protein aqueous foods
inferred← citeshttps://doi.org/10.1016/j.foodchem.2007.04.037openalex-snapshot
Effect of pork meat proteins on the binding of volatile compounds
inferred← citeshttps://doi.org/10.1016/j.foodchem.2007.04.051openalex-snapshot
Binding of aroma compounds by isolated myofibrillar proteins: Effect of protein concentration and conformation
inferred← citeshttps://doi.org/10.1016/j.foodchem.2014.02.042openalex-snapshot
Binding of carbonyl flavours to canola, pea and wheat proteins using GC/MS approach
inferred← citeshttps://doi.org/10.1016/j.foodchem.2016.05.062openalex-snapshot
Probing the molecular forces involved in binding of selected volatile flavour compounds to salt-extracted pea proteins
inferred← citeshttps://doi.org/10.1016/j.foodchem.2017.02.040openalex-snapshot
Effect of xanthan gum on the release of strawberry flavor in formulated soy beverage
inferred← citeshttps://doi.org/10.1016/j.foodchem.2019.03.126openalex-snapshot
Binding of aroma compounds with soy protein isolate in aqueous model: Effect of preheat treatment of soy protein isolate
inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.130304openalex-snapshot
Capacity of myofibrillar protein to adsorb characteristic fishy-odor compounds: Effects of concentration, temperature, ionic strength, pH and yeast glucan addition
inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.139415openalex-snapshot
Spectroscopy combined with spatiotemporal multiscale strategy to study the adsorption mechanism of soybean protein isolate with meat flavor compounds (furan): Differences in position and quantity of the methyl
inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.142086openalex-snapshot
Interactions between food matrices and odorants: A review
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2015.05.044openalex-snapshot
Interaction of selected volatile flavour compounds and salt-extracted pea proteins: Effect on protein structure and thermal-induced gelation properties
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2019.105388openalex-snapshot
Effects of concentration of flavor compounds on interaction between soy protein isolate and flavor compounds
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2023.109314openalex-snapshot
Interaction mechanism of pea proteins with selected pyrazine flavors: Differences in alkyl numbers and flavor concentration
inferred← citeshttps://doi.org/10.1016/j.foodres.2005.09.005openalex-snapshot
Properties of oregano (Origanum vulgare L.), citronella (Cymbopogon nardus G.) and marjoram (Majorana hortensis L.) flavors encapsulated into milk protein-based matrices
inferred← citeshttps://doi.org/10.1016/j.foodres.2010.09.030openalex-snapshot
Static headspace analysis of volatile compounds released from β-lactoglobulin-stabilized emulsions determined by the phase ratio variation method
inferred← citeshttps://doi.org/10.1016/j.foodres.2014.07.013openalex-snapshot
Retention effect of human saliva on aroma release and respective contribution of salivary mucin and α-amylase
inferred← citeshttps://doi.org/10.1016/j.foodres.2017.11.001openalex-snapshot
Effect of malondialdehyde modification on the binding of aroma compounds to soy protein isolates
inferred← citeshttps://doi.org/10.1016/j.jfda.2015.02.001openalex-snapshot
Reactivity and stability of selected flavor compounds
inferred← citeshttps://doi.org/10.1016/j.lwt.2016.04.027openalex-snapshot
Antimicrobial and physicochemical characterization of whey protein concentrate edible films incorporated with liquid smoke
inferred← citeshttps://doi.org/10.1016/j.lwt.2021.111890openalex-snapshot
Kinetic response of conformational variation of duck liver globular protein to ultrasonic stimulation and its impact on the binding behavior of n-alkenals
inferred← citeshttps://doi.org/10.1016/j.lwt.2025.118732openalex-snapshot
Off-odor removal in chicken meat: Role of phenolic Compound–Myofibrillar protein interactions
inferred← citeshttps://doi.org/10.1016/j.meatsci.2007.12.012openalex-snapshot
Effect of whey protein concentrate and sodium chloride concentrations on the odour profile of sous vide cooked whole-muscle beef from Argentina
inferred← citeshttps://doi.org/10.1016/j.molliq.2021.118190openalex-snapshot
Understanding interactions among aldehyde compounds and porcine myofibrillar proteins by spectroscopy and molecular dynamics simulations
inferred← citeshttps://doi.org/10.1016/j.molliq.2024.125087openalex-snapshot
Elucidating the adsorption mechanisms of yeast extract on trimethylamine and dimethylamine based on multi-spectroscopic techniques and molecular docking
inferred← citeshttps://doi.org/10.1016/j.tifs.2003.09.018openalex-snapshot
Protein–flavour interactions in relation to development of novel protein foods
inferred← citeshttps://doi.org/10.1016/s0268-005x(02)00019-xopenalex-snapshot
Binding of aroma compounds with legumin. III. Thermodynamics of competitive binding of aroma compounds with 11S globulin depending on the structure of aroma compounds
inferred← citeshttps://doi.org/10.1016/s0268-005x(98)00059-9openalex-snapshot
Flavour release in model bovine serum albumin/pectin/2-octanone systems
inferred← citeshttps://doi.org/10.1016/s0927-7757(02)00516-2openalex-snapshot
Binding of odorants to individual proteins and their mixtures. Effects of protein denaturation and association. A plasticized globule state
inferred← citeshttps://doi.org/10.1016/s1043-4526(08)60130-8openalex-snapshot
Proteins in Whey: Chemical, Physical, and Functional Properties
inferred← citeshttps://doi.org/10.1021/acs.jafc.4c00134openalex-snapshot
14C-Isotope Use to Quantify Covalent Reactions between Flavor Compounds and β-Lactoglobulin
inferred← citeshttps://doi.org/10.1021/acs.jafc.7b03548openalex-snapshot
Difference in Binding of Long- and Medium-Chain Fatty Acids with Serum Albumin: The Role of Macromolecular Crowding Effect
inferred← citeshttps://doi.org/10.1021/acs.jafc.8b04459openalex-snapshot
Flavor Retention and Release from Beverages: A Kinetic and Thermodynamic Perspective
inferred← citeshttps://doi.org/10.1021/bk-2010-1059.ch021openalex-snapshot
Flavor-Soy Protein Interactions
inferred← citeshttps://doi.org/10.1021/jf010706sopenalex-snapshot
Comparison of Different Methods: Static and Dynamic Headspace and Solid-Phase Microextraction for the Measurement of Interactions between Milk Proteins and Flavor Compounds with an Application to Emulsions
inferred← citeshttps://doi.org/10.1021/jf020229topenalex-snapshot
Application of Pulsed Field Gradient NMR Techniques for Investigating Binding of Flavor Compounds to Macromolecules
inferred← citeshttps://doi.org/10.1021/jf020651+openalex-snapshot
Headspace Solid-Phase Microextraction Method for the Study of the Volatility of Selected Flavor Compounds
inferred← citeshttps://doi.org/10.1021/jf021019jopenalex-snapshot
Investigation of Binding Behavior of α- and β-Ionones to β-Lactoglobulin at Different pH Values Using a Diffusion-Based NOE Pumping Technique
inferred← citeshttps://doi.org/10.1021/jf0303666openalex-snapshot
Interactions of Soluble Peptides and Proteins from Skeletal Muscle on the Release of Volatile Compounds
inferred← citeshttps://doi.org/10.1021/jf060374xopenalex-snapshot
Model Studies on the Efficacy of Protein Homogenates from Raw Pork Muscle and Dry-Cured Ham in Binding Selected Flavor Compounds
inferred← citeshttps://doi.org/10.1021/jf063517oopenalex-snapshot
Binding of 2-Nonanone and Milk Proteins in Aqueous Model Systems
inferred← citeshttps://doi.org/10.1021/jf0705163openalex-snapshot
Influence of Wine Turbidity on the Accumulation of Volatile Compounds from the Oak Barrel
inferred← citeshttps://doi.org/10.1021/jf801810bopenalex-snapshot
Binding of Flavor Compounds and Whey Protein Isolate as Affected by Heat and High Pressure Treatments
inferred← citeshttps://doi.org/10.1021/jf970725vopenalex-snapshot
Measurement of Interactions between β-Lactoglobulin and Flavor Compounds (Esters, Acids, and Pyrazines) by Affinity and Exclusion Size Chromatography
inferred← citeshttps://doi.org/10.1023/a:1011369302674openalex-snapshot
Sorption of aliphatic ketones from aqueous solutions by starch cryotextures
inferred← citeshttps://doi.org/10.1038/s41538-020-00075-yopenalex-snapshot
Policy, toxicology and physicochemical considerations on the inhalation of high concentrations of food flavour
inferred← citeshttps://doi.org/10.1038/s41538-025-00451-6openalex-snapshot
An in vitro study exploring the role of mucin in the protein-flavor binding mechanism
inferred← citeshttps://doi.org/10.1039/9781839165047-00066openalex-snapshot
Flavor–Protein Binding on Flavor Delivery
inferred← citeshttps://doi.org/10.1039/c9ra06720eopenalex-snapshot
Effect of alkyl distribution in pyrazine on pyrazine flavor release in bovine serum albumin solution
inferred← citeshttps://doi.org/10.1039/d5fo04942copenalex-snapshot
Interaction of milk protein and black tea aroma compounds: selectivity, binding mechanism, and theaflavin effect
inferred← citeshttps://doi.org/10.1051/lait:1999647openalex-snapshot
Binding of benzaldehyde by β-lactoglobulin, by static headspace and high performance liquid chromatography in different physico-chemical conditions
inferred← citeshttps://doi.org/10.1080/03610470.2018.1433943openalex-snapshot
Correlation Between Sensory Descriptive Analysis and Volatile Composition of Beer Using Multivariate Analysis: The Effect of the Nonvolatile Matrix on the Sensory Perception and Volatile Fraction Behavior
inferred← citeshttps://doi.org/10.1080/10408399609527749openalex-snapshot
Volatile flavor release from foods during eating
inferred← citeshttps://doi.org/10.1080/87559129109540906openalex-snapshot
Flavor release in the mouth
inferred← citeshttps://doi.org/10.1081/fri-120003417openalex-snapshot
Interactions between flavor compounds and food ingredients and their influence on flavor perception
inferred← citeshttps://doi.org/10.1094/asbcj-2013-0913-01openalex-snapshot
The Effect of Protein and Carbohydrate Levels on the Chemical and Sensory Properties of Beer
inferred← citeshttps://doi.org/10.1108/00070700610668432openalex-snapshot
Factors affecting the flavour binding properties of lactones with soya protein
inferred← citeshttps://doi.org/10.1111/ijfs.15983openalex-snapshot
Binding of dual‐flavour compounds by soy protein isolate in aqueous model systems
inferred← citeshttps://doi.org/10.1111/j.1365-2621.1988.tb08982.xopenalex-snapshot
Effect of Heat Treatment and Modification on Conformation and Flavor Binding by β‐Lactoglobulin
inferred← citeshttps://doi.org/10.1111/j.1365-2621.1989.tb05170.xopenalex-snapshot
Binding of Alcohols by Soy Protein in Aqueous Solutions
inferred← citeshttps://doi.org/10.1111/j.1365-2621.1989.tb08578.xopenalex-snapshot
Binding of Vanillin by Fababean Proteins
inferred← citeshttps://doi.org/10.1111/j.1365-2621.1991.tb05386.xopenalex-snapshot
Temperature Effect on Binding of Volatile Flavor Compounds to Soy Protein in Aqueous Model Systems
inferred← citeshttps://doi.org/10.1111/j.1365-2621.1995.tb01403.xopenalex-snapshot
Current methods to evaluate contribution and interactions of components to flavour of solid foods using hard cheese as an example
inferred← citeshttps://doi.org/10.1111/j.1365-2621.2000.tb09406.xopenalex-snapshot
Interaction of Vanillin with Soy and Dairy Proteins in Aqueous Model Systems: A Thermodynamic Study
inferred← citeshttps://doi.org/10.1111/j.1365-2621.2002.tb09438.xopenalex-snapshot
Mechanisms of Interaction Between Vanillin and Milk Proteins in Model Systems
inferred← citeshttps://doi.org/10.1111/j.1365-2621.2003.tb05692.xopenalex-snapshot
Ligand and Flavor Binding Functional Properties of β‐Lactoglobulin in the Molten Globule State Induced by High Pressure
inferred← citeshttps://doi.org/10.1111/j.1365-2621.2005.tb08308.xopenalex-snapshot
High Hydrostatic Pressure Affects Flavor‐binding Properties of Whey Protein Concentrate
inferred← citeshttps://doi.org/10.1111/j.1745-459x.1997.tb00069.xopenalex-snapshot
TIME‐INTENSITY MEASUREMENT OF MATRIX EFFECTS ON RETRONASAL AROMA PERCEPTION
inferred← citeshttps://doi.org/10.1111/j.1750-3841.2006.00051.xopenalex-snapshot
Interactions of Milk Proteins and Volatile Flavor Compounds: Implications in the Development of Protein Foods
inferred← citeshttps://doi.org/10.1111/j.1750-3841.2007.00591.xopenalex-snapshot
Modeling Bovine Serum Albumin Binding of Flavor Compounds (Alcohols, Aldehydes, Esters, and Ketones) as a Function of Molecular Properties
inferred← citeshttps://doi.org/10.1111/jpy.12861openalex-snapshot
Inhibition of cyanobacterial photosynthetic activity by natural ketones
inferred← citeshttps://doi.org/10.13050/foodengprog.2015.19.4.291openalex-snapshot
Stability and Sensory Property of Microencapsulated Garlic Powders
inferred← citeshttps://doi.org/10.1533/9781845691400.2.172openalex-snapshot
Protein–flavour interactions
inferred← citeshttps://doi.org/10.1533/9781845698232.7.433openalex-snapshot
INTERACTIONS OF β-LACTOGLOBULIN WITH FLAVOUR COMPOUNDS
inferred← citeshttps://doi.org/10.18174/517903openalex-snapshot
Separation kinetics and phase behaviour of volatile flavour active compounds in aqueous food streams
inferred← citeshttps://doi.org/10.3109/02652048.2011.569761openalex-snapshot
Encapsulation of hydrophobic aroma in whey protein nanoparticles
inferred← citeshttps://doi.org/10.31274/rtd-180813-11103openalex-snapshot
Characterization and application of porcine liver aldehyde oxidase in the removal of off-flavors from soy proteins
inferred← citeshttps://doi.org/10.31274/rtd-180813-12611openalex-snapshot
Binding of volatile flavor compounds to purified soy proteins in an aqueous model system
inferred← citeshttps://doi.org/10.31274/rtd-180813-13050openalex-snapshot
Binding of 14C-heptanal to soy proteins glycinin and [beta]-conglycinin
inferred← citeshttps://doi.org/10.3168/jds.2009-2688openalex-snapshot
Short communication: Low-fat ice cream flavor not modified by high hydrostatic pressure treatment of whey protein concentrate
inferred← citeshttps://doi.org/10.3168/jds.s0022-0302(05)72655-2openalex-snapshot
Influence of Thermal Processing Conditions on Flavor Stability in Fluid Milk: Benzaldehyde
inferred← citeshttps://doi.org/10.3168/jds.s0022-0302(81)82753-1openalex-snapshot
Interference of Lipid with Determination of Bovine Serum Albumin by Electroimmunodiffusion
inferred← citeshttps://doi.org/10.3168/jds.s0022-0302(92)77869-2openalex-snapshot
Benzaldehyde, Citral, and d-Limonene Flavor Perception in the Presence of Casein and Whey Proteins
inferred← citeshttps://doi.org/10.3389/fnut.2022.929023openalex-snapshot
Study on the Interaction Mechanism Between Soybean Protein Isolates and Lemon Flavor: Isomerization and Degradation of Citral
inferred← citeshttps://doi.org/10.3390/microorganisms10010069openalex-snapshot
The Effect of Volatile Organic Compounds on Different Organisms: Agrobacteria, Plants and Insects
inferred← citeshttps://doi.org/10.3390/molecules24183254openalex-snapshot
Development and Characterization of Whey Protein-Based Nano-Delivery Systems: A Review
inferred← citeshttps://doi.org/10.3390/molecules28083543openalex-snapshot
Effect of Direct Steam Injection and Instantaneous Ultra-High-Temperature (DSI-IUHT) Sterilization on the Physicochemical Quality and Volatile Flavor Components of Milk
inferred← citeshttps://doi.org/10.3989/gya.1992.v43.i1.1194openalex-snapshot
Modifications produced in food proteins following interactions with oxidizing lipids. II. Mechanisms of oxidizing lipid-protein interactions
inferred← citeshttps://doi.org/10.5344/ajev.2010.61.2.225openalex-snapshot
Effect of Bentonite Fining on Odor-Active Compounds in Two Different White Wine Styles
inferred← citeshttps://doi.org/10.6970/jtuthsm.201110.0001openalex-snapshot
Volatiles Retention in a Thin Layer System Simulating Spray Drying
inferred← citeshttps://doi.org/10.70675/905f8b5ez6762z40e9zb85czdbf24e71ea6aopenalex-snapshot
Etude des relations entre la structure des molécules odorantes et leurs équilibres rétention-libération entre phase vapeur et gels laitiers
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