Inverse Gas Chromatographic Method for Measurement of Interactions between Soy Protein Isolate and Selected Flavor Compounds under Controlled Relative Humidity-Reference-Cited by-同舟云学术

Inverse Gas Chromatographic Method for Measurement of Interactions between Soy Protein Isolate and Selected Flavor Compounds under Controlled Relative Humidity

Published:2004-09-02 Issue:20 Volume:52 Page:6271-6277
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhou Qiaoxuan¹,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/jf049273u

Reference26 articles.

1. Nutritional and Health Benefits of Soy Proteins

2. Interaction of flavor compounds with soy protein

3. Soy flavor and its improvement

4. The role of processing in changing protein characteristics

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