Background Flavor profile is the most critical quality attribute of foods. Flavor binding ability
is one of the most essential functional properties of the protein. The dynamic equilibrium of …

Background Plant-based meat analogues (PBMA) are promising to address the issue of
imbalance between global meat supply and demand. PBMA can contribute to an …

The mechanism of pea protein (PPI) adsorbing flavor components of cooked beef (pyrazine
flavor compounds with different concentrations and different numbers of alkyl groups) was …

A novel protein extraction method of ultrasound-assisted basic electrolyzed water (BEW)
was proposed, and its effects on the structural and functional properties of Antarctic krill …

With consumers gaining prominent awareness of health and well‐being, a diverse range of
fortified or reformulated novel food is developed to achieve personalized or tailored nutrition …

Recently, there is a strong interest in incorporation of pea protein as a preferred alternative
to animal protein into protein-fortified food. However, the utilization of pea protein as a food …

The sensory properties of cooked rice, especially the flavor quality, directly affect the
palatability of cooked rice and the acceptability of consumers. As a complex system, the …

The objective of this study was to elucidate the influence of oxidative modifications of
myofibrillar proteins (MPs) on their surface properties. Oxidative modifications (deamination …

The physical stability and lipid-protein co-oxidation of oil-in-water emulsions stabilized by
heat-modified soy protein isolates (SPI) during storage were investigated. Heat treatments of …

This work investigated the effects of deacetylated konjac glucomannan (DKGM) on heat-
induced structural changes and flavor binding in bighead carp myosin. DKGM could cross …