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July 30, 2024Food Chemistry XOpen Access

Effect of functional groups in strawberry flavoring on pea protein-flavor interactions: Potential applicable in flavor formulation for plant-based protein aqueous foods

Thanakorn Wongprasert Pakavit Mathatheeranan Panatthida Siripitakpong Tirayut Vilaivan Utid Suriya Thanyada Rungrotmongkol Keith R. Cadwallader Inthawoot Suppavorasatit

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Abstract

This research aimed to explore binding interactions between pea protein isolate (PPI) and selected strawberry flavorings including vanillin, γ-decalactone, furaneol, and

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Cite This Study

Wongprasert et al. (2024) studied this question.

synapsesocial.com/papers/68e5e6efb6db64358757bb4f https://doi.org/10.1016/j.fochx.2024.101702

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Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

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