Drivers of the In-Mouth Interaction between Lupin Protein Isolate and Selected Aroma Compounds: A Proton Transfer Reaction–Mass Spectrometry and Dynamic Time Intensity Analysis-Reference-Cited by-同舟云学术

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Drivers of the In-Mouth Interaction between Lupin Protein Isolate and Selected Aroma Compounds: A Proton Transfer Reaction–Mass Spectrometry and Dynamic Time Intensity Analysis

Published:2024-04-05 Issue:15 Volume:72 Page:8731-8741
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Barallat-Pérez Cristina¹^ORCID,Pedrotti Michele²,Oliviero Teresa¹,Martins Sara¹³,Fogliano Vincenzo¹^ORCID,de Jong Catrienus⁴^ORCID

Affiliation:

1. Department of Agrotechnology and Food Science, Wageningen University & Research, Wageningen, WG 6708, The Netherlands

2. Foundation Edmund Mach, San Michele all’Adige, TN 38098, Italy

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

4. Wageningen Food and Biobased Research, Wageningen University & Research, Wageningen, WG 6708, The Netherlands

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c08819

Reference63 articles.

1. Protein demand: review of plant and animal proteins used in alternative protein product development and production

2. 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).

3. The modification of volatile and nonvolatile compounds in lupines and faba beans by substrate modulation and lactic acid fermentation to facilitate their use for legume‐based beverages—A review

4. Characterisation of odour-active compounds in lupin flour

5. Flavor Aspects of Pulse Ingredients

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