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

Author:

Temthawee Waranya,Panya Atikorn,Cadwallader Keith R.,Suppavorasatit Inthawoot

Funder

Thailand Research Fund

Chulalongkorn University

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

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2. Standard practice for determination of odor and taste thresholds by a forced-choice ascending concentration series method of limits,2004

3. Binding of odorants to individual proteins and their mixtures. Effects of protein denaturation and association. A plasticized globule state;Burova;Colloids and Surfaces A: Physicochemical and Engineering Aspects,2003

4. Effect of alkaline deamidation on the structure, surface hydrophobicity, and emulsifying properties of the Z19 α-zein;Cabra;Journal of Agricultural and Food Chemistry,2007

5. Mechanisms of interaction between vanillin and milk proteins in model systems;Chobpattana;Journal of Food Science,2002

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