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Development of a Qsar Model to Predict Protein-Flavor Interactions in Protein-Rich Food Systems
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Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/9781444317770.ch9openalex-extracted
Instrumental Methods of Analysis
inferredcites →https://doi.org/10.1002/jsfa.2740270713openalex-extracted
Conditions affecting production of a protein isolate from lupin seed kernels
inferredcites →https://doi.org/10.1002/qsar.200430859openalex-extracted
2D‐ and 3D‐QSAR Models of Interaction between Flavor Compounds and beta‐Lactoglobulin Using Catalyst and Cerius2
inferredcites →https://doi.org/10.1007/978-3-319-45809-0_13openalex-extracted
Robust and Confident Predictor Selection in Metabolomics
inferredcites →https://doi.org/10.1007/s10822-011-9440-2openalex-extracted
Online chemical modeling environment (OCHEM): web platform for data storage, model development and publishing of chemical information
inferredcites →https://doi.org/10.1007/s13197-010-0203-1openalex-extracted
Physicochemical characteristics of soy protein isolate and fenugreek gum dispersed systems
inferredcites →https://doi.org/10.1016/b978-0-12-814874-7.00006-7openalex-extracted
Plant-Based Meat Analogues
inferredcites →https://doi.org/10.1016/j.biotechadv.2005.11.003openalex-extracted
Flavour retention and release from protein solutions
inferredcites →https://doi.org/10.1016/j.foodchem.2021.129749openalex-extracted
Physicochemical and functional properties of red lentil protein isolates from three origins at different pH
inferredcites →https://doi.org/10.1016/j.foodchem.2022.133044openalex-extracted
Non-covalent interactions of selected flavors with pea protein: Role of molecular structure of flavor compounds
inferredcites →https://doi.org/10.1016/j.foodhyd.2014.06.011openalex-extracted
Binding of selected volatile flavour mixture to salt-extracted canola and pea proteins and effect of heat treatment on flavour binding
inferredcites →https://doi.org/10.1016/j.foodhyd.2021.106636openalex-extracted
Oral tribology, adsorption and rheology of alternative food proteins
inferredcites →https://doi.org/10.1016/j.foodres.2014.04.050openalex-extracted
Impact of structural features of odorant molecules on their retention/release behaviours in dairy and pectin gels
inferredcites →https://doi.org/10.1016/j.foodres.2018.04.013openalex-extracted
A predictive model for flavor partitioning and protein-flavor interactions in fat-free dairy protein solutions
inferredcites →https://doi.org/10.1016/j.jfda.2015.02.001openalex-extracted
Reactivity and stability of selected flavor compounds
inferredcites →https://doi.org/10.1016/j.jfoodeng.2019.04.022openalex-extracted
Comparing structuring potential of pea and soy protein with gluten for meat analogue preparation
inferredcites →https://doi.org/10.1016/j.lwt.2023.115177openalex-extracted
Flavor-protein interactions for four plant protein isolates and whey protein isolate with aldehydes
inferredcites →https://doi.org/10.1016/s0268-005x(02)00019-xopenalex-extracted
Binding of aroma compounds with legumin. III. Thermodynamics of competitive binding of aroma compounds with 11S globulin depending on the structure of aroma compounds
inferredcites →https://doi.org/10.1021/acs.jafc.0c01925openalex-extracted
Covalent Adduct Formation Between Flavor Compounds of Various Functional Group Classes and the Model Protein β-Lactoglobulin
inferredcites →https://doi.org/10.1021/acs.jafc.3c05991openalex-extracted
Unraveling the Role of Flavor Structure and Physicochemical Properties in the Binding Phenomenon with Commercial Food Protein Isolates
inferredcites →https://doi.org/10.1021/ci025584yopenalex-extracted
The Chemistry Development Kit (CDK): An Open-Source Java Library for Chemo- and Bioinformatics
inferredcites →https://doi.org/10.1021/ci6005646openalex-extracted
Generating Conformer Ensembles Using a Multiobjective Genetic Algorithm
inferredcites →https://doi.org/10.1021/jf00077a030openalex-extracted
Binding of alkanone flavors to .beta.-lactoglobulin: effects of conformational and chemical modification
inferredcites →https://doi.org/10.1021/jf00108a037openalex-extracted
Interaction of carbonyls with soy protein: thermodynamic effects
inferredcites →https://doi.org/10.1021/jf052269dopenalex-extracted
Effect of Flavor Compound Chemical Structure and Environmental Relative Humidity on the Binding of Volatile Flavor Compounds to Dehydrated Soy Protein Isolates
inferredcites →https://doi.org/10.1021/jf9710185openalex-extracted
Gelation of pH-Aggregated Whey Protein Isolate Solution Induced by Heat, Protease, Calcium Salt, and Acidulant
inferredcites →https://doi.org/10.1093/nar/gkab1062openalex-extracted
HMDB 5.0: the Human Metabolome Database for 2022
inferredcites →https://doi.org/10.1094/cchem-06-16-0161-fiopenalex-extracted
Flavor Aspects of Pulse Ingredients
inferredcites →https://doi.org/10.1111/j.1365-2621.1984.tb12418.xopenalex-extracted
Hydrophobicity and Solubility of Meat Proteins and Their Relationship to Emulsifying Properties
inferredcites →https://doi.org/10.1111/j.1365-2621.2000.tb09406.xopenalex-extracted
Interaction of Vanillin with Soy and Dairy Proteins in Aqueous Model Systems: A Thermodynamic Study
inferredcites →https://doi.org/10.1111/j.1365-2621.2006.01184.xopenalex-extracted
The binding of the flavour of lactones by soya protein, amino acids and casein
inferredcites →https://doi.org/10.1111/j.1750-3841.2006.00051.xopenalex-extracted
Interactions of Milk Proteins and Volatile Flavor Compounds: Implications in the Development of Protein Foods
inferredcites →https://doi.org/10.1111/j.1750-3841.2007.00591.xopenalex-extracted
Modeling Bovine Serum Albumin Binding of Flavor Compounds (Alcohols, Aldehydes, Esters, and Ketones) as a Function of Molecular Properties
inferredcites →https://doi.org/10.18637/jss.v028.i05openalex-extracted
Building Predictive Models in R Using the caret Package
inferredcites →https://doi.org/10.3233/fi-2010-288openalex-extracted
Boruta – A System for Feature Selection
inferredcites →https://doi.org/10.3390/nano9070949openalex-extracted
Formation and Stability of Pea Proteins Nanoparticles Using Ethanol-Induced Desolvation
inferredcites →https://doi.org/10.3969/j.issn.1002-6819.2010.1.068openalex-extracted
Extraction of broad bean protein and effects of NaCl concentration and pH value on its solubility and emulsibility.
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