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Interactions of pea protein with three sulfur-containing flavor compounds: Insights into molecule structural, non-covalent, and binding mechanisms

Hailan Sun, Jingyi Liang, Yirong Qian, Xiao Chen, Liyan Zhao

2025Food Hydrocolloids23 citationsDOI

Topics & Concepts

ChemistryCovalent bondFlavorSulfurMoleculeComputational chemistryBiochemistryOrganic chemistryBotanical Research and ChemistryAnimal Nutrition and PhysiologyProteins in Food Systems
Interactions of pea protein with three sulfur-containing flavor compounds: Insights into molecule structural, non-covalent, and binding mechanisms | Litcius