Recent advantage of interactions of protein-flavor in foods: Perspective of theoretical models, protein properties and extrinsic factors

Structural and functional modification of food proteins by high power ultrasound and its application in meat processing

(2020) Dacheng Kang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of oxidation on the gel properties of porcine myofibrillar proteins and their binding abilities with selected flavour compounds

(2020) Hui Shen et al.   FOOD CHEMISTRY

Covalent Adduct Formation Between Flavor Compounds of Various Functional Group Classes and the Model Protein β-Lactoglobulin

(2020) Vaidhyanathan Anantharamkrishnan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Flavor binding property of coconut protein affected by protein-glutaminase: Vanillin-coconut protein model

(2020) Waranya Temthawee et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparative Bioinformatic and Structural Analyses of Pepsin and Renin

(2020) Douglas S.A. Grahame et al.   ENZYME AND MICROBIAL TECHNOLOGY

Effects of material characteristics on the structural characteristics and flavor substances retention of meat analogs

(2020) Zengwang Guo et al.   FOOD HYDROCOLLOIDS

Insights on the interaction of furfural derivatives with BSA and HTF by applying multi-spectroscopic and molecular docking approaches

(2020) Thaıs Meira Menezes et al.   JOURNAL OF MOLECULAR LIQUIDS

Covalent modification of food proteins by plant-based ingredients (polyphenols and organosulphur compounds): A commonplace reaction with novel utilization potential

(2020) Julia K. Keppler et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The interaction between β-Lactoglobulin and allyl-isothiocyanate

(2020) Nurdan Ersöz et al.   Food Bioscience

Methodologies to advance the understanding of flavor chemistry

(2020) Michele Eliza Cortazzo Menis-Henrique   Current Opinion in Food Science

Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates

(2020) A. Javier Borderías et al.   FOOD HYDROCOLLOIDS

The role of disulfide bonds in a Solanum tuberosum saposin-like protein investigated using molecular dynamics

(2020) John H. Dupuis et al.   PLoS One

Effects of constant power microwave on the adsorption behaviour of myofibril protein to aldehyde flavour compounds

(2020) Zhong Han et al.   FOOD CHEMISTRY

Influence of proteolytic enzyme treatment on the changes in volatile compounds and odors of beef longissimus dorsi

(2020) Di Zhao et al.   FOOD CHEMISTRY

Thermodynamic analysis of albumin interaction with monosodium glutamate food additive: Insights from multi-spectroscopic and molecular docking approaches

(2020) Mansour Mahmoudpour et al.   JOURNAL OF MOLECULAR STRUCTURE

Effects of microwave and water bath heating on the interactions between myofibrillar protein from beef and ketone flavour compounds

(2019) Zhong Han et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Binding of aromatic compounds with soy protein isolate in an aqueous model: Effect of pH

(2019) Jun Guo et al.   JOURNAL OF FOOD BIOCHEMISTRY

Effect of heat treatment on the binding of selected flavor compounds to myofibrillar proteins

(2019) Yongxia Xu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of pH on the interaction of porcine myofibrillar proteins with pyrazine compounds

(2019) Hui Shen et al.   FOOD CHEMISTRY

The structural modification of pea protein concentrate with gum Arabic by controlled Maillard reaction enhances its functional properties and flavor attributes

(2019) Fengchao Zha et al.   FOOD HYDROCOLLOIDS

Reaction of quinones with proteins: Kinetics of adduct formation, effects on enzymatic activity and protein structure, and potential reversibility of modifications

(2019) Nan Shu et al.   FREE RADICAL BIOLOGY AND MEDICINE

Invited review: Understanding the behavior of caseins in milk concentrates

(2019) Milena Corredig et al.   JOURNAL OF DAIRY SCIENCE

Binding of aroma compounds with soy protein isolate in aqueous model: Effect of preheat treatment of soy protein isolate

(2019) Jun Guo et al.   FOOD CHEMISTRY

Impact of drying process on chemical composition and key aroma components of Arabica coffee

(2019) Fareeya Kulapichitr et al.   FOOD CHEMISTRY

Furan inhibitory activity against tyrosinase and impact on B16F10 cell toxicity

(2019) Marcela Rodrigues Barros et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Interactions of selected ketone flavours with porcine myofibrillar proteins: The role of molecular structure of flavour compounds

(2019) Hui Shen et al.   FOOD CHEMISTRY

High hydrostatic pressure inactivation of microorganisms: A probabilistic model for target log-reductions

(2019) Sencer Buzrul   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

(2019) Rubén Domínguez et al.   Antioxidants

Effects of concentration of flavor compounds on interaction between soy protein isolate and flavor compounds

(2019) Jun Guo et al.   FOOD HYDROCOLLOIDS

Effect of microwave assisted extraction on yield and protein characteristics of soymilk

(2019) Taruna Varghese et al.   JOURNAL OF FOOD ENGINEERING

Binding of aldehydes to myofibrillar proteins as affected by two‐step heat treatments

(2019) Yongxia Xu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Selective off-flavor reduction by adsorption: A case study in alcohol-free beer

(2019) D.C. Gernat et al.   FOOD AND BIOPRODUCTS PROCESSING

Physicochemical properties and flavor retention ability of alkaline calcium hydroxide-mungbean starch films

(2018) Wathanamon Chanjarujit et al.   CARBOHYDRATE POLYMERS

Removal of off-flavour-causing precursors in soy protein by concurrent treatment with phospholipase A 2 and cyclodextrins

(2018) Dan Zhu et al.   FOOD CHEMISTRY

Enhanced CaSO 4 -induced gelation properties of soy protein isolate emulsion by pre-aggregation

(2018) Xufeng Wang et al.   FOOD CHEMISTRY

The effect of oxidation on the structure of G-actin and its binding ability with aroma compounds in carp grass skeletal muscle

(2018) Jin-Xuan Cao et al.   FOOD CHEMISTRY

Physicochemical and functional properties of protein concentrate from by-product of coconut processing

(2018) Pattrathip Rodsamran et al.   FOOD CHEMISTRY

Effect of malondialdehyde modification on the binding of aroma compounds to soy protein isolates

(2018) Juan Wang et al.   FOOD RESEARCH INTERNATIONAL

A predictive model for flavor partitioning and protein-flavor interactions in fat-free dairy protein solutions

(2018) Ombeline Viry et al.   FOOD RESEARCH INTERNATIONAL

Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins

(2018) Amir Amiri et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Invited review: The effects of processing parameters on the flavor of whey protein ingredients

(2018) B.G. Carter et al.   JOURNAL OF DAIRY SCIENCE

Assessment of interaction of vanillin with barley, pea and whey proteins: Binding properties and sensory characteristics

(2018) Marika Houde et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of high pressure treatment on lipolysis-oxidation and volatiles of marinated pork meat in soy sauce

(2018) Yang Yang et al.   MEAT SCIENCE

Probing the binding of phenolic aldehyde vanillin with bovine serum albumin: Evidence from spectroscopic and docking approach

(2018) Gufran Ahmed Siddiqui et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Design of experiments and regression modelling in food flavour and sensory analysis: A review

(2018) Peigen Yu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Flavor Retention and Release from Beverages: A Kinetic and Thermodynamic Perspective

(2018) Ali Ammari et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Improvement of functional properties of sunflower protein isolates near isoelectric point: Application of heat treatment

(2018) Mudasir Ahmad Malik et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of high-pressure processing at different temperatures on free amino acid and volatile compound profiles of dry-cured ham

(2018) C. Pérez-Santaescolástica et al.   FOOD RESEARCH INTERNATIONAL

Multi-spectroscopic and molecular modeling studies of bovine serum albumin interaction with sodium acetate food additive

(2017) Hossein Mohammadzadeh-Aghdash et al.   FOOD CHEMISTRY

Effect of trypsin treatments on the structure and binding capacity of volatile compounds of myosin

(2017) Tong Lv et al.   FOOD CHEMISTRY

The effect of microwave on the interaction of flavour compounds with G-actin from grass carp (Catenopharyngodon idella )

(2017) Xiaowei Lou et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of marbling on volatile generation, oral breakdown and in mouth flavor release of grilled beef

(2017) Damian Frank et al.   MEAT SCIENCE

Modifying the physicochemical properties of pea protein by pH-shifting and ultrasound combined treatments

(2017) Shanshan Jiang et al.   ULTRASONICS SONOCHEMISTRY

Effect of protein-flavour binding on flavour delivery and protein functional properties: A special emphasis on plant-based proteins

(2016) Kun Wang et al.   FLAVOUR AND FRAGRANCE JOURNAL

β-Lactoglobulin as nanotransporter – Part I: Binding of organosulfur compounds

(2016) Sandra Catharina Wilde et al.   FOOD CHEMISTRY

The ability of peptide extracts obtained at different dry cured ham ripening stages to bind aroma compounds

(2016) Isadora Martínez-Arellano et al.   FOOD CHEMISTRY

Probing the molecular forces involved in binding of selected volatile flavour compounds to salt-extracted pea proteins

(2016) Kun Wang et al.   FOOD CHEMISTRY

Characterization of flavonoid-protein interactions using fluorescence spectroscopy: Binding of pelargonidin to dairy proteins

(2016) Izlia J. Arroyo-Maya et al.   FOOD CHEMISTRY

Modification of interactions between selected volatile flavour compounds and salt-extracted pea protein isolates using chemical and enzymatic approaches

(2016) Kun Wang et al.   FOOD HYDROCOLLOIDS

Pea protein isolates: Structure, extraction, and functionality

(2016) A. C. Y. Lam et al.   FOOD REVIEWS INTERNATIONAL

Effect of pH on the interaction of volatile compounds with the myofibrillar proteins of duck meat

(2016) Q. L. Yang et al.   POULTRY SCIENCE

Effects of power ultrasound on oxidation and structure of beef proteins during curing processing

(2016) Da-cheng Kang et al.   ULTRASONICS SONOCHEMISTRY

Interaction of selected volatile flavour compounds and salt-extracted pea proteins: Effect on protein structure and thermal-induced gelation properties

(2015) Kun Wang et al.   FOOD HYDROCOLLOIDS

Binding of selected volatile flavour mixture to salt-extracted canola and pea proteins and effect of heat treatment on flavour binding

(2015) Kun Wang et al.   FOOD HYDROCOLLOIDS

Effect of salts and pH on selected ketone flavours binding to salt-extracted pea proteins: The role of non-covalent forces

(2015) Kun Wang et al.   FOOD RESEARCH INTERNATIONAL

Reactivity and stability of selected flavor compounds

(2015) Monthana Weerawatanakorn et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Applications of ultrasound in food and bioprocessing

(2015) Muthupandian Ashokkumar   ULTRASONICS SONOCHEMISTRY

Binding of carbonyl flavours to canola, pea and wheat proteins using GC/MS approach

(2014) Kun Wang et al.   FOOD CHEMISTRY

Protein Oxidation: Basic Principles and Implications for Meat Quality

(2013) Wangang Zhang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Modulation of Accessibility of Subdomain IB in the pH-Dependent Interaction of Bovine Serum Albumin with Cochineal Red A: A Combined View from Spectroscopy and Docking Simulations#

(2013) Priyanka Bolel et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of the covalent binding of allyl isothiocyanate toβ-lactoglobulin by fluorescence quenching, equilibrium measurement, and mass spectrometry

(2013) Julia Katharina Keppler et al.   JOURNAL OF BIOMOLECULAR STRUCTURE & DYNAMICS

Off-Flavor Precursors in Soy Protein Isolate and Novel Strategies for their Removal

(2013) Srinivasan Damodaran et al.   Annual Review of Food Science and Technology

Multispectroscopic studies on the interaction of maltol, a food additive, with bovine serum albumin

(2012) Guowen Zhang et al.   FOOD CHEMISTRY

Effect of Enzymatic Deamidation of Soy Protein by Protein–Glutaminase on the Flavor-Binding Properties of the Protein under Aqueous Conditions

(2012) Inthawoot Suppavorasatit et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Retention/release equilibrium of aroma compounds in fat-free dairy gels

(2010) Yacine Merabtine et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Skeletal muscle fiber type and myofibrillar proteins in relation to meat quality

(2010) S.H. Lee et al.   MEAT SCIENCE

Distribution of volatile compounds in lean and subcutaneous fat tissues during processing of dry fermented sausages

(2009) Alicia Olivares et al.   FOOD RESEARCH INTERNATIONAL

Volatile profile of Stilton cheeses: Differences between zones within a cheese and dairies

(2008) Konstantinos Gkatzionis et al.   FOOD CHEMISTRY

Binding of Flavor Compounds and Whey Protein Isolate as Affected by Heat and High Pressure Treatments

(2008) Janina Kühn et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interactions between flavour release and rheological properties in model custard desserts: Effect of starch concentration and milk fat

(2007) Milda Keršienė et al.   FOOD CHEMISTRY

Effect of pork meat proteins on the binding of volatile compounds

(2007) María Pérez-Juan et al.   FOOD CHEMISTRY

Rheology, flavour release and perception of low-fat dairy desserts

(2007) L. González-Tomás et al.   INTERNATIONAL DAIRY JOURNAL