Inverse gas chromatographic method for measurement of interactions between soy protein isolate and selected flavor compounds under controlled relative humidity

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 20, 2004, Pages 6271-6277

  Zhou, Qiaoxuan ^a   Cadwallader, Keith R ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

Binding; Flavor; Inverse gas chromatography; Relative humidity; Soy protein

Indexed keywords

HEXANAL; HEXANE; HEXANOL; SOYBEAN PROTEIN; UNCLASSIFIED DRUG; VOLATILE AGENT;

ARTICLE; BINDING AFFINITY; BINDING SITE; CHEMICAL INTERACTION; FLAVOR; FOOD ANALYSIS; HIGH THROUGHPUT SCREENING; HUMIDITY; INVERSE GAS CHROMATOGRAPHY; MEASUREMENT; MOISTURE; PROTEIN BINDING; PROTEIN INTERACTION; REPRODUCIBILITY; THERMAL ANALYSIS; THERMODYNAMICS; VALIDATION PROCESS;

ADSORPTION; ALDEHYDES; CHROMATOGRAPHY, GAS; DRUG INTERACTIONS; FLAVORING AGENTS; HEXANES; HEXANOLS; HUMIDITY; HYDROGEN BONDING; REPRODUCIBILITY OF RESULTS; SOYBEAN PROTEINS; THERMODYNAMICS; VOLATILIZATION;

GLYCINE MAX;

EID: 4744373198     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf049273u     Document Type: Article

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