Binding of aromatic compounds with soy protein isolate in an aqueous model: Effect of pH-Reference-Cited by-同舟云学术

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Binding of aromatic compounds with soy protein isolate in an aqueous model: Effect of pH

Published:2019-03-10 Issue:10 Volume:43 Page:e12817
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

Guo Jun¹²³^ORCID,He Zhiyong¹³,Wu Shengfang¹²³,Zeng Maomao¹³,Chen Jie¹³

Affiliation:

1. State Key Laboratory of Food Science and Technology; JiangNan University; Wuxi PR China

2. Department of Chemistry and Material Engineering; Chizhou University; Chizhou PR China

3. International Joint Laboratory on Food Safety; Jiangnan University; Wuxi PR China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfbc.12817/fullpdf

Reference49 articles.

1. Crystal structure of soybean proglycinin A1aB1b homotrimer;Adachi;Journal of Molecular Biology,2001

2. Dielectric properties of soybean protein isolate dispersions as a function of concentration, temperature and pH;Ahmed;LWT - Food Science and Technology,2008

3. Probing the retinol-binding site of bovine beta-lactoglobulin;Cho;Journal of Biological Chemistry,1994

4. Interaction of carbonyls with soy protein: Conformational effects;Damodaran;Journal of Agricultural and Food Chemistry,1981a

5. Interaction of carbonyls with soy protein: Thermodynamic effects;Damodaran;Journal of Agricultural & Food Chemistry,1981b

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3. Interaction mechanism of pea proteins with selected pyrazine flavors: Differences in alkyl numbers and flavor concentration;Food Hydrocolloids;2024-02

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

5. Using a Machine Learning Regression Approach to Predict the Aroma Partitioning in Dairy Matrices;Processes;2024-01-26

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