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

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