Covalent Adduct Formation between β-Lactoglobulin and Flavor Compounds under Thermal Treatments That Mimic Food Pasteurization or Sterilization-Reference-Cited by-同舟云学术

Covalent Adduct Formation between β-Lactoglobulin and Flavor Compounds under Thermal Treatments That Mimic Food Pasteurization or Sterilization

Published:2023-06-06 Issue:24 Volume:71 Page:9481-9489
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Yuan Jieyao¹,Anantharamkrishnan Vaidhyanathan¹,Hoye Thomas R.²^ORCID,Reineccius Gary A.¹^ORCID

Affiliation:

1. Department of Food Science and Nutrition, University of Minnesota, St. Paul, Minnesota 55108, United States

2. Department of Chemistry, University of Minnesota, Minneapolis, Minnesota 55455, United States

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c01220

Reference33 articles.

1. Roberts, B., Jr. Plant-Based Proteins─US─January 2018─Market Research Report; 2018.

2. Wang, K. Evaluation of Protein-Flavour Binding on Flavour Delivery and Protein Thermal-Gelation Properties in Regards to Selected Plant Proteins BY Submitted to the Faculty of Graduate Studies in Partial Fulfillment of the Requirements of the Degree of Department; 2015.

3. Effect of protein-flavour binding on flavour delivery and protein functional properties: A special emphasis on plant-based proteins

4. Interactions of Milk Proteins and Volatile Flavor Compounds: Implications in the Development of Protein Foods

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3. Adulteration of endogenous substances as a next challenge in dairy safety: High-throughput analysis of flavours in goat milk based on the molecular mechanism of flavouring components dynamic changes;Trends in Food Science & Technology;2023-12

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