Effect of salts and pH on selected ketone flavours binding to salt-extracted pea proteins: The role of non-covalent forces

Food Research International

Volumn 77, Issue , 2015, Pages 1-9

  Wang, Kun ^a   Arntfield, Susan D ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Electrostatic and hydrophobic interactions; Lyotropic effect; Neutral salts; PH; Protein flavour binding

Indexed keywords

HYDROPHOBICITY; IONIC STRENGTH; KETONES; MIXTURES; PH; PROTEINS; SALTS;

AQUEOUS MODEL SYSTEMS; COMPETITIVE BINDING; FLAVOUR RETENTIONS; HYDROPHOBIC INTERACTIONS; LYOTROPIC SERIES; LYOTROPICS; NEUTRAL SALTS; PEA PROTEIN ISOLATES;

PH EFFECTS;

EID: 84934988752     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.03.017     Document Type: Article

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