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

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

(2016) Kun Wang 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

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

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

(2014) Kun Wang et al.   FOOD CHEMISTRY

Morphologic and stability cassava starch matrices for encapsulating limonene by spray drying

(2013) Mónica Ordoñez et al.   POWDER TECHNOLOGY

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

Food protein functionality: A comprehensive approach

(2011) E. Allen Foegeding et al.   FOOD HYDROCOLLOIDS

Optimization of the Enzymatic Deamidation of Soy Protein by Protein-Glutaminase and Its Effect on the Functional Properties of the Protein

(2011) Inthawoot Suppavorasatit et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Competitive Binding of Off-Flavor Compounds with Soy Protein and β-Cyclodextrin in a Ternary System: A Model Study

(2010) Akshay Arora et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis

(2009) Qian Liu et al.   FOOD CHEMISTRY

Gelation properties of salt-extracted pea protein induced by heat treatment

(2009) Xiang Dong Sun et al.   FOOD RESEARCH INTERNATIONAL

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 β-Lactoglobulin and Aroma Compounds: Different Binding Behaviors as a Function of Ligand Structure

(2008) Laurette Tavel et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of pork meat proteins on the binding of volatile compounds

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