Influence of β-lactoglobulin, pH and presence of other aroma compounds on the air/liquid partition coefficients of 20 aroma compounds varying in functional group and chain length-Reference-Cited by-同舟云学术

Influence of β-lactoglobulin, pH and presence of other aroma compounds on the air/liquid partition coefficients of 20 aroma compounds varying in functional group and chain length

Published:2002-11 Issue:2 Volume:79 Page:157-164
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

van Ruth Saskia M.,Villeneuve Elise

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference24 articles.

1. Interactions between methyl ketones and β-lactoglobulin;Andriot;Journal of Agricultural and Food Chemistry,2000

2. Interactions between β-lactoglobulin and benzaldehyde studied by static headspace and high performance liquid chromatography in different conditions;Andriot;Le Lait,1999

3. Perfume and flavor chemicals;Arctander,1994

4. Structural and conformation changes of β-lactoglobulin B;Casal;Biochemica Biophysica Acta,1988

5. Interactions of β-lactoglobulin with flavour compounds;Charles,1997

Cited by 70 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. Effect of yeast (Saccharomyces cerevisiae) fermentation on conformational changes in pig liver proteins and their ability to bind to characteristic aldehydes;Food Chemistry;2024-12

2. Addressing flavor challenges in reduced-fat dairy products: A review from the perspective of flavor compounds and their improvement strategies;Food Research International;2024-07

3. Energetics of β-lactoglobulin–flavor compounds interactions;Food Research International;2024-02

4. Characterization of the odor compounds in human milk by DHS/GC × GC-O-MS: A feasible and efficient method;Food Research International;2023-12

5. Flavor–Protein Binding on Flavor Delivery;Flavour and Consumer Perception of Food Proteins;2023-11-29