Flavor interactions with proteins
Author:
Funder
Midwest Dairy
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference25 articles.
1. Analytical methods for lipid oxidation and antioxidant capacity in food systems;Abeyrathne;Antioxidants,2021
2. Method to characterize and monitor covalent interactions of flavor compounds with β-lactoglobulin using mass spectrometry and proteomics;Anantharamkrishnan;J Agric Food Chem,2020
3. Covalent adduct formation between flavor compounds of various functional group classes and the model protein β-lactoglobulin;Anantharamkrishnan;J Agric Food Chem,2020
4. Influence of pH, temperature, water activity on covalent adduct formation between selected flavor compounds and model protein β-lactoglobulin;Anantharamkrishnan;J Agric Food Chem,2020
5. Binding of benzaldehyde by β-lactoglobulin, by static headspace and high performance liquid chromatography in different physico-chemical conditions;Andriot;Lait,1999
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