Interaction of selected volatile flavour compounds and salt-extracted pea proteins: Effect on protein structure and thermal-induced gelation properties

Food Hydrocolloids

Volumn 51, Issue , 2015, Pages 383-394

  Wang, Kun ^a   Arntfield, Susan D ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Pea proteins; Protein thermal gelation; Protein unfolding; Protein flavour interactions; Quenching effect

Indexed keywords

ALDEHYDES; CHAIN LENGTH; CHAINS; GELATION; GELS; KETONES;

FLAVOR BINDINGS; PEA PROTEINS; PROTEIN GEL; PROTEIN THERMAL-GELATION; PROTEIN UNFOLDING; PROTEIN-FLAVOR INTERACTION; PROTEINS STRUCTURES; QUENCHING EFFECT; THERMAL GELATION; THERMALLY INDUCED;

PROTEINS;

PISUM SATIVUM;

EID: 84934907445     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.05.044     Document Type: Article

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