Retention of aroma compounds by -lactoglobulin in different conditions

By Seuvre A.M.   Espinosa Diaz M.A.   Voilley A.  

Food Chemistry, Vol. 77, Iss. 4, 2002-06 ,pp. : 421-429

Elsevier

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Binding of aroma compounds with legumin. II. Effect of hexyl acetate on thermodynamic properties of 11S globulin in aqueous medium

By Semenova M.G.   Antipova A.S.   Wasserman L.A.   Misharina T.A.   Golovnya R.V.  

Food Hydrocolloids, Vol. 16, Iss. 6, 2002-11 ,pp. : 565-571

Elsevier

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Binding of aroma compounds with legumin. I. Binding of hexyl acetate with 11S globulin depending on the protein molecular state in aqueous medium

By Semenova M.G.   Antipova A.S.   Misharina T.A.   Golovnya R.V.  

Food Hydrocolloids, Vol. 16, Iss. 6, 2002-11 ,pp. : 557-564

Elsevier

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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

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Saturated vapour pressure of aroma compounds at various temperatures

By Covarrubias-Cervantes M.   Mokbel I.   Champion D.   Jose J.   Voilley A.  

Food Chemistry, Vol. 85, Iss. 2, 2004-04 ,pp. : 221-229

Elsevier

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