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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...
Autores principales: | Lee, Eun-Jung, Kim, Honggyun, Lee, Jong Yeop, Ramachandraiah, Karna, Hong, Geun-Pyo |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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Materias: | |
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 |
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