Physicochemical Interactions Between Aroma Compounds and Milk Proteins: Effect of Water and Protein Modification

Author:

Fares K.,Landy P.,Guilard R.,Voilley A.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference36 articles.

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3. Interactions of flavor model compounds with soy protein and bovine serum albumin;Beyler;Lebensm. Wiss. Technol.,1974

4. Volatilities of aldehydes, ketones and esters in dilute water solution;Buttery;J. Agric. Food Chem.,1969

5. The effects of neutral salts on the stability of macromolecules. A new approach using a protein-ligand binding system;Damodaran;J. Biol. Chem.,1981

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