Binding of selected volatile flavour mixture to salt-extracted canola and pea proteins and effect of heat treatment on flavour binding-Reference-Cited by-同舟云学术

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Binding of selected volatile flavour mixture to salt-extracted canola and pea proteins and effect of heat treatment on flavour binding

Published:2015-01 Issue: Volume:43 Page:410-417
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wang Kun,Arntfield Susan D.

Funder

National Science and Engineering Research Council of Canada (NSERC)

University of Manitoba Faculty of Graduate Studies

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference46 articles.

1. Competitive binding of off-flavour compounds with soy protein and –cyclodextrin in a ternary system: a model study;Arora;Journal of the American Oil Chemists' Society,2010

2. Interaction of carbonyls with soy proteins: thermodynamic effects;Damodaran;Journal of Agricultural and Food Chemistry,1981

3. Exploring binding properties of naringenin with bovine β-lactoglobulin: a fluorescence, molecular docking and molecular dynamics simulation study;Gholami;Biophysical Chemistry,2014

4. Factors affecting the flavour binding properties of lactones with soya protein;Gkionakis;British Food Journal,2006

5. The binding of the flavour of lactones by soya protein, amino acids and casein;Gkionakis;International Journal of Food Science and Technology,2007

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