Concepedia

Interactions of pea protein with three sulfur-containing flavor compounds: Insights into molecule structural, non-covalent, and binding mechanisms

Hailan Sun, Jingyi Liang, Yirong Qian, Xiao Chen, Liyan Zhao

Food Hydrocolloids · 2025 · 23 citations · 48 references

DOI

Concepts

References

48

Thermodynamics of protein association reactions: forces contributing to stability

Philip D. Ross, Sankaran Subramanian · Biochemistry · 1981 · 5.5K citations

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Interaction of Flavonoids with Bovine Serum Albumin:  A Fluorescence Quenching Study

Athina Papadopoulou, Richard A. Frazier · Journal of Agricultural and Food Chemistry · 2004 · 955 citations

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Fluorescence quenching and ligand binding: A critical discussion of a popular methodology

Marco van de Weert, Lorenzo Stella · Journal of Molecular Structure · 2011 · 662 citations · Full text

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Recent progress in the utilization of pea protein as an emulsifier for food applications

Travis G. Burger, Yue Zhang · Trends in Food Science & Technology · 2019 · 357 citations

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Molecular forces involved in heat-induced pea protein gelation: Effects of various reagents on the rheological properties of salt-extracted pea protein gels

Xiang Dong Sun, Susan D. Arntfield · Food Hydrocolloids · 2012 · 274 citations

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