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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...
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| Publicado no: | Foods |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7353564/ https://ncbi.nlm.nih.gov/pubmed/32580273 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9060818 |
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