β-Cyclodextrin-Mediated Beany Flavor Masking and Textural Modification of an Isolated Soy Protein-Based Yuba Film

The application of β-cyclodextrin (CD) to remove unattractive volatile compounds has been applied in various food products. This study investigated the effect of CD concentration (1–4%) on the beany flavor masking and textural modification of yuba film prepared by isolated soy protein (ISP) in the p...

Descripción completa

Detalles Bibliográficos
Autores principales: Lee, Eun-Jung, Kim, Honggyun, Lee, Jong Yeop, Ramachandraiah, Karna, Hong, Geun-Pyo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353564/
https://www.ncbi.nlm.nih.gov/pubmed/32580273
http://dx.doi.org/10.3390/foods9060818

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353564/
https://www.ncbi.nlm.nih.gov/pubmed/32580273
http://dx.doi.org/10.3390/foods9060818

Ejemplares similares