Interaction mechanism of soy protein isolate with aldehyde flavor compounds: Differences in carbon chain length and unsaturation-Reference-Cited by-同舟云学术

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Interaction mechanism of soy protein isolate with aldehyde flavor compounds: Differences in carbon chain length and unsaturation

Published:2024-10 Issue: Volume:412 Page:125876
ISSN:0167-7322
Container-title:Journal of Molecular Liquids
language:en
Short-container-title:Journal of Molecular Liquids

Author:

Jia Lingyue,Wang Xinhui,He Tian,Wang Shijiao,Zhang Xinyu,Hui Aiting,Xie Fengying^ORCID

Publisher

Elsevier BV

Reference56 articles.

1. Effect of solution pH on solubility and some structural properties of soybean protein isolate films;Mauri;J. Sci. Food Agric.,2006

2. Effects of ultrafine grinding time on the functional and flavor properties of soybean protein isolate;Zhao;Colloids Surf. B: Biointerf.,2020

3. Off-flavor precursors in soy protein isolate and novel strategies for their removal;Damodaran;Ann. Rev. Food Sci.,2013

4. Technologies for sustainable plant-based food systems: removing the plant-based flavours from non-dairy beverages using microwave-vacuum dehydration;Pratap-Singh;Innov. Food Sci. Emerg. Technol.,2023

5. Recent advantage of interactions of protein-flavor in foods: perspective of theoretical models, protein properties and extrinsic factors;Zhang;Trends Food Sci. Technol.,2021

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