Interaction between flavour compounds and β-lactoglobulin: Approach by NMR and 2D/3D-QSAR studies of ligands

Flavour and Fragrance Journal

Volumn 21, Issue 1, 2006, Pages 13-24

  Tromelin, Anne ^a   Guichard, Elisabeth ^a  

^a CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION   (France)

Author keywords

lactoglobulin; 2D NMR; 2D QSAR; 3D QSAR; Aroma; Flavour

Indexed keywords

AROMATIC COMPOUNDS; CATALYSTS; ESTIMATION; HYDROPHOBICITY; MATHEMATICAL MODELS; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PROTEINS;

FLAVOUR COMPOUNDS; LACTOGLOBULIN; LIGANDS;

FLAVORS;

AMINO ACID; BETA IONONE; BETA LACTOGLOBULIN; FLAVORING AGENT; GAMMA DECALACTONE; UNCLASSIFIED DRUG;

AMINO ACID ANALYSIS; ARTICLE; BINDING AFFINITY; BINDING COMPETITION; BINDING SITE; CHEMICAL BINDING; CHEMICAL INTERACTION; CHEMICAL STRUCTURE; COMPUTER PROGRAM; DISPERSION; HYDROGEN BOND; HYDROPHOBICITY; LIGAND BINDING; MOLECULAR INTERACTION; MOLECULAR MODEL; MOLECULAR WEIGHT; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PREDICTION; QUANTITATIVE STRUCTURE ACTIVITY RELATION; VALIDATION PROCESS;

EID: 32044437564     PISSN: 08825734     EISSN: 10991026     Source Type: Journal    
DOI: 10.1002/ffj.1696     Document Type: Article

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