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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
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Spectroscopic study on binding of gentisic acid to bovine serum albumin
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The development history and recent updates on soy protein-based meat alternatives
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Covalent Adduct Formation Between Flavor Compounds of Various Functional Group Classes and the Model Protein β-Lactoglobulin
inferredcites →https://doi.org/10.1021/jf049273uopenalex-extracted
Inverse Gas Chromatographic Method for Measurement of Interactions between Soy Protein Isolate and Selected Flavor Compounds under Controlled Relative Humidity
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Oxidation-Induced Unfolding Facilitates Myosin Cross-Linking in Myofibrillar Protein by Microbial Transglutaminase
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Flavor protein interactions. Binding of carbonyls to bovine serum albumin: thermodynamic and conformational effects
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Colloidal Complexes from Poly(vinyl amine) and Carboxymethyl Cellulose Mixtures
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Binding of the Volatile Anesthetic Chloroform to Albumin Demonstrated Using Tryptophan Fluorescence Quenching
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