Work

Effect of Enzymatic Deamidation of Soy Protein by Protein–Glutaminase on the Flavor-Binding Properties of the Protein under Aqueous Conditions

Year: 2012

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf301719k

Authors: Inthawoot Suppavorasatit, Keith R. Cadwallader

Institutions: Chulalongkorn University, University of Illinois Urbana-Champaign

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2015770033

FWCI: 2.634

Cites: 31

Cited by: 70

Related to: 10