Effect of heat treatment on the release of off-flavor compounds in soy protein isolate
Jiao Xu, Qiuming Chen, Maomao Zeng, Fang Qin, Jie Chen, Wei Zhang, Zhaojun Wang, Zhiyong He
Topics & Concepts
Maillard reactionFlavorChemistrySoy proteinLipid oxidationFood scienceParticle sizeBiochemistryAntioxidantPhysical chemistryProteins in Food SystemsFood composition and propertiesProtein Hydrolysis and Bioactive Peptides