Compounds Contributing to the Odor of Aqueous Slurries of Soy Protein Concentrate-Reference-Cited by-同舟云学术

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Compounds Contributing to the Odor of Aqueous Slurries of Soy Protein Concentrate

Published:2001-11 Issue:9 Volume:66 Page:1306-1310
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Lei Q.,Boatright W.L.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2001.tb15206.x/fullpdf

Reference37 articles.

1. Comparison of the Aroma Characteristics of Acid-Hydrolyzed and Enzyme-Hydrolyzed Vegetable Proteins Produced from Soy

2. Volatile Components of an Unflavored Textured Soy Protein

3. Studies on Flavor Components in Soybean Part II

4. The formation of 1-octen-3-ol in soybeans during soaking

Cited by 32 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. Soy Protein Flavours;Flavour and Consumer Perception of Food Proteins;2023-11-29

2. Characterization of the Major Odor-Active Off-Flavor Compounds in Normal and Lipoxygenase-Lacking Soy Protein Isolates by Sensory-Directed Flavor Analysis;Journal of Agricultural and Food Chemistry;2023-05-18

3. Evaluation of a low-resource soy protein production method and its products;Frontiers in Nutrition;2023-04-20

4. Potential of Microorganisms to Decrease the “Beany” Off-Flavor: A Review;Journal of Agricultural and Food Chemistry;2022-04-06

5. Study on Physical Properties of Soaked Soybean and Functional Properties of Germinated Soy flour;Journal of The Institution of Engineers (India): Series A;2020-09-01

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