Effect of tannic acid-OSA starch complexation on the binding capacity and release of aldehydes off-flavor in aqueous matrix
Xinshuo Wang, Tingting Feng, Chunli Fan, Xingwei Wang, Shuqin Xia, Jingyang Yu, Caleb John Swing
Topics & Concepts
HexanalNonanalChemistryStarchTannic acidHeptanalAdsorptionModified starchOrganic chemistryFlavorFood scienceAldehydeCatalysisMeat and Animal Product QualityProteins in Food SystemsFood Chemistry and Fat Analysis