Retention of aroma compounds by proteins in aqueous solution

By Landy P.   Druaux C.   Voilley A.  

Food Chemistry, Vol. 54, Iss. 4, 1995-01 ,pp. : 387-392

Elsevier

Access to resources Recommend Favorite

Influence of -lactoglobulin, pH and presence of other aroma compounds on the air/liquid partition coefficients of 20 aroma compounds varying in functional group and chain length

By van Ruth S.M.   Villeneuve E.  

Food Chemistry, Vol. 79, Iss. 2, 2002-11 ,pp. : 157-164

Elsevier

Access to resources Recommend Favorite

Binding of volatile aroma compounds to can linings with different polymeric characteristics

By  

Food Science & Nutrition, Vol. 6, Iss. 1, 2018-01 ,pp. : 54-61

John Wiley & Sons Inc

Access to resources Recommend Favorite

Interactions between -lactoglobulin and flavour compounds

By Guichard E.   Langourieux S.  

Food Chemistry, Vol. 71, Iss. 3, 2000-11 ,pp. : 301-308

Elsevier

Access to resources Recommend Favorite

Binding of aroma compounds with legumin. III. Thermodynamics of competitive binding of aroma compounds with 11S globulin depending on the structure of aroma compounds

By Semenova M.G.   Antipova A.S.   Belyakova L.E.   Polikarpov Y.N.   Wasserman L.A.   Misharina T.A.   Terenina M.B.   Golovnya R.V.  

Food Hydrocolloids, Vol. 16, Iss. 6, 2002-11 ,pp. : 573-584

Elsevier

Access to resources Recommend Favorite