SCOPUS 정보 검색 플랫폼

Volumn 32, Issue 2, 2017, Pages 92-101

Effect of protein-flavour binding on flavour delivery and protein functional properties: A special emphasis on plant-based proteins

(2) Wang, Kun a Arntfield, Susan D a

a UNIVERSITY OF MANITOBA (Canada)

Author keywords

binding interactions; flavour; flavour delivery; flavour retention and release; protein

Indexed keywords

BINDING ENERGY; BINS; FLAVOR COMPOUNDS; FLAVORS; GELATION; VOLATILE ORGANIC COMPOUNDS;

BINDING INTERACTION; BINDING MECHANISMS; CONSUMER ACCEPTABILITY; FLAVOUR RETENTIONS; FUNCTIONAL PROPERTIES; PROTEIN CONFORMATION; PROTEIN FUNCTIONALITIES; VOLATILE COMPOUNDS;

PROTEINS;

FLAVORING AGENT; PLANT PROTEIN; VOLATILE AGENT; WATER;

CONCENTRATION (PARAMETERS); DIFFERENTIAL SCANNING CALORIMETRY; FLAVOR; FLUOROMETRY; FOOD COMPOSITION; GELATION; HEAT TREATMENT; HUMIDITY; IONIC STRENGTH; NONHUMAN; PERCEPTION; PH; PROTEIN BINDING; PROTEIN FUNCTION; PROTEIN MODIFICATION; PROTEIN STRUCTURE; REGULATORY MECHANISM; RELEASE ASSAY; RETENTION TIME; REVIEW; STEREOCHEMISTRY;

EID: 85006251435 PISSN: 08825734 EISSN: 10991026 Source Type: Journal
DOI: 10.1002/ffj.3365 Document Type: Review

Times cited : (92)

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