Concepedia

Insights into formation, detection and removal of the beany flavor in soybean protein

Bei Wang, Qiang Zhang, Na Zhang, Kathrine H. Bak, Olugbenga P. Soladoye, Rotimi E. Aluko, Yu Fu, Yuhao Zhang

Trends in Food Science & Technology · 2021 · 226 citations · 70 references

Concepts

AgricultureBiochemistryFood ScienceFood AnalysisFood ChemistryFood EngineeringEnzymatic BrowningFood Texture ChemistryProtein AnalysisProtein PurificationProtein QualityProteins In FoodsAnimal ProteinsEnzymatic Flavor FormationPlant Protein TexturizationPlant-based Protein FoodsProtein-flavor Interactions

References

70

3d printing technologies applied for food design: Status and prospects

Fernanda Condi de Godoi, Sangeeta Prakash, Bhesh Bhandari · Journal of Food Engineering · 2016 · 918 citations

Engineering, Food Science, Materials Engineering +14

Tea aroma formation

Chi‐Tang Ho, Xin Zheng, Shiming Li · Food Science and Human Wellness · 2015 · 873 citations · Full text

Agriculture, Biochemistry, Food Science +15

Encyclopedia of Food and Health

Choice Reviews Online · 2016 · 577 citations

Agriculture, Food Science, Nutrition +10

Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing

Anupam Giri, Kazufumi Osako, Toshiaki Ohshima · Food Chemistry · 2009 · 435 citations

Agriculture, Food Science, Food Analysis +15

Flavor Aspects of Pulse Ingredients

Wibke S. U. Roland, Laurice Pouvreau, Julianne Curran et al. · Cereal Chemistry · 2016 · 427 citations · Full text

Agriculture, Biochemistry, Food Science +17