Development of a Qsar Model to Predict Protein-Flavor Interactions in Protein-Rich Food Systems
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Publisher
Elsevier BV
Reference39 articles.
1. Covalent Adduct Formation Between Flavor Compounds of Various Functional Group Classes and the Model Protein ?-Lactoglobulin;V Anantharamkrishnan;Journal of Agricultural and Food Chemistry,2020
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3. Unraveling the Role of Flavor Structure and Physicochemical Properties in the Binding Phenomenon with Commercial Food Protein Isolates;C Barallat-P�rez;Journal of Agricultural and Food Chemistry,2023
4. Non-covalent interactions of selected flavors with pea protein: Role of molecular structure of flavor compounds;S Bi;Food Chemistry,2022
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