Binding of Flavor Compounds and Whey Protein Isolate as Affected by Heat and High Pressure Treatments-Reference-Cited by-同舟云学术

Binding of Flavor Compounds and Whey Protein Isolate as Affected by Heat and High Pressure Treatments

Published:2008-10-21 Issue:21 Volume:56 Page:10218-10224
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Kühn Janina¹,Considine Thérèse¹,Singh Harjinder¹

Affiliation:

1. Riddet Centre, Massey University, Private Bag 11 222, Palmerston North, New Zealand, Institute of Food, Nutrition and Human Health, Massey University, Private Bag 11 222, Palmerston North, New Zealand, Fonterra Research Centre, Private Bag 11 029, Palmerston North, New Zealand

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf801810b

Reference28 articles.

1. Implications of Fat on Flavor

2. Binding of 2-Nonanone and Milk Proteins in Aqueous Model Systems

3. Interaction of Vanillin with Soy and Dairy Proteins in Aqueous Model Systems: A Thermodynamic Study

4. Flavor protein interactions. Binding of carbonyls to bovine serum albumin: thermodynamic and conformational effects

5. Hexanal and t-2-hexenal form covalent bonds with whey proteins and sodium caseinate in aqueous solution

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