Inverse Gas Chromatographic Evaluation of the Influence of Soy Protein on the Binding of Selected Butter Flavor Compounds in a Wheat Soda Cracker System-Reference-Cited by-同舟云学术

Inverse Gas Chromatographic Evaluation of the Influence of Soy Protein on the Binding of Selected Butter Flavor Compounds in a Wheat Soda Cracker System

Published:2006-06-23 Issue:15 Volume:54 Page:5516-5520
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhou Qiaoxuan¹,Lee Soo-Yeun¹,Cadwallader Keith R.¹

Affiliation:

1. Department of Food Science and Human Nutrition, University of Illinois at Urbana−Champaign, 1302 West Pennsylvania Avenue, Urbana, Illinois 61801

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf060538%2B

Reference23 articles.

1. Soy flavor and its improvement

2. The role of processing in changing protein characteristics

3. Adsorption of off-flavor compounds onto soy protein: a thermodynamic study

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