Unraveling the Role of Flavor Structure and Physicochemical Properties in the Binding Phenomenon with Commercial Food Protein Isolates

Author:

Barallat-Pérez Cristina1ORCID,Janssen Hans-Gerd12,Martins Sara13,Fogliano Vincenzo1ORCID,Oliviero Teresa1

Affiliation:

1. Department of Agrotechnology and Food Science, Wageningen 6708 WE, The Netherlands

2. Unilever Foods Innovation Centre, Wageningen 6708 WH, The Netherlands

3. AFB International EU, Oss 5342 LZ, The Netherlands

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Reference47 articles.

1. Sensory acceptability of new plant protein meat substitutes

2. Advances in structure formation of anisotropic protein-rich foods through novel processing concepts

3. Berghout, J. A. Functionality-Driven Fractionation of Lupin Seeds, Ph.D. Dissertation; Wageningen University and Research: Wageningen, The Netherlands, 2015. https://edepot.wur.nl/338830 (accessed 2023–09–28).

4. Covalent Adduct Formation Between Flavor Compounds of Various Functional Group Classes and the Model Protein β-Lactoglobulin

5. Flavor Chemistry and Technology

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