14C-Isotope Use to Quantify Covalent Reactions between Flavor Compounds and β-Lactoglobulin
Author:
Affiliation:
1. Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, Minnesota 55108, United States
Funder
Midwest Dairy Foods Research Center
Publisher
American Chemical Society (ACS)
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.4c00134
Reference21 articles.
1. Flavor–food ingredient interactions in fortified or reformulated novel food: Binding behaviors, manipulation strategies, sensory impacts, and future trends in delicious and healthy food design
2. Effect of protein-flavour binding on flavour delivery and protein functional properties: A special emphasis on plant-based proteins
3. Interactions between aroma compounds and food matrix
4. Chemical and Instrumental Characterization of Protein–Flavor Interactions
5. Characterization of the covalent binding of allyl isothiocyanate toβ-lactoglobulin by fluorescence quenching, equilibrium measurement, and mass spectrometry
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