Inverse gas chromatographic method for measurement of interactions between soy protein isolate and selected flavor compounds under controlled relative humidity.
Zhou
Qiaoxuan
Q
Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 1302 West Pennsylvania Avenue, Urbana, IL 61801, USA.
Cadwallader
Keith R
KR
D000327:Adsorption; D000447:Aldehydes / Q000737:chemistry; D002849:Chromatography, Gas / Q000379:methods*; D004347:Drug Interactions; D005421:Flavoring Agents / Q000737:chemistry*; D006586:Hexanes / Q000737:chemistry; D000441:Hexanols / Q000737:chemistry; D006813:Humidity; D006860:Hydrogen Bonding; D015203:Reproducibility of Results; D030262:Soybean Proteins / Q000737:chemistry*; D013816:Thermodynamics; D014835:Volatilization
D000447:Aldehydes; D005421:Flavoring Agents; D006586:Hexanes; D000441:Hexanols; D030262:Soybean Proteins; C036260:1-hexanol; C010463:n-hexanal