High-spatial-resolution multi-spectroscopic provides insights into the interaction and release of δ-decanolactone and decanoic acid with β-lactoglobulin-Reference-Cited by-同舟云学术

High-spatial-resolution multi-spectroscopic provides insights into the interaction and release of δ-decanolactone and decanoic acid with β-lactoglobulin

Published:2022-10 Issue: Volume:131 Page:107787
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Zhang Rong,Jia Wei^ORCID

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference40 articles.

1. Binding of beta-carotene to whey proteins: Multi-spectroscopic techniques and docking studies;Allahdad;Food Chemistry,2019

2. Covalent adduct formation between flavor compounds of various functional group classes and the model protein beta-lactoglobulin;Anantharamkrishnan;Journal of Agricultural and Food Chemistry,2020

3. Method to characterize and monitor covalent interactions of flavor compounds with beta-lactoglobulin using mass spectrometry and proteomics;Anantharamkrishnan;Journal of Agricultural and Food Chemistry,2020

4. Detection of volatile compounds of cheese and their contribution to the flavor profile of surface-ripened cheese;Bertuzzi;Comprehensive Reviews in Food Science and Food Safety,2018

5. Physicochemical properties and flavor retention ability of alkaline calcium hydroxide-mungbean starch films;Chanjarujit;Carbohydrate Polymers,2018

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Elucidating the adsorption mechanisms of yeast extract on trimethylamine and dimethylamine based on multi-spectroscopic techniques and molecular docking;Journal of Molecular Liquids;2024-07

2. Adulteration of endogenous substances as a next challenge in dairy safety: High-throughput analysis of flavours in goat milk based on the molecular mechanism of flavouring components dynamic changes;Trends in Food Science & Technology;2023-12

3. Capture modes evaluation of four flavor constituents in β-lactoglobulin by high-resolution mass spectrometry and molecular dynamics simulation approaches;Food Hydrocolloids;2023-12

4. Flavor Experiences Augmentation Strategy for Fermented Dairy Products: Perspective of Multimodal Perception, Starter and Enhancer, and Processing;Food Reviews International;2023-09-29

5. Deciphering the competitive binding interaction of β-lactoglobulin with benzaldehyde and vanillic acid via high-spatial-resolution multi-spectroscopic;Food Hydrocolloids;2023-08