Evaluation of the adsorption capacity and mechanism of soy protein isolate for volatile flavor compounds: Role of different oxygen-containing functional groups
Bin Zhang, Jingwen Zhang, Xiaobo Yu, Jing Peng, Leiqing Pan, Kang Tu
Topics & Concepts
OctanalChemistryAldehydeHydrogen bondSoy proteinFlavorHydrophobic effectQuenching (fluorescence)Organic chemistryHexanalFood scienceFluorescenceMoleculeQuantum mechanicsCatalysisPhysicsProteins in Food SystemsMeat and Animal Product QualityPhytoestrogen effects and research