Interactions between β-lactoglobulin and flavour compounds of different chemical classes. Impact of the protein on the odour perception of vanillin and eugenol
Lait, 80 3 (2000) 347-360
Articles citing this article
The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Cited article:
This article has been cited by the following article(s):
Energetics of β-lactoglobulin–flavor compounds interactions
Valerij Y. Grinberg, Tatiana V. Burova, Natalia V. Grinberg, Alexander S. Dubovik, Irina G. Plashchina and Alexei R. KhokhlovFood Research International 177 113855 (2024)
https://doi.org/10.1016/j.foodres.2023.113855
Effect of functional groups in strawberry flavoring on pea protein-flavor interactions: Potential applicable in flavor formulation for plant-based protein aqueous foods
Thanakorn Wongprasert, Pakavit Mathatheeranan, Panatthida Siripitakpong, Tirayut Vilaivan, Utid Suriya, Thanyada Rungrotmongkol, Keith Cadwallader and Inthawoot SuppavorasatitFood Chemistry: X 23 101702 (2024)
https://doi.org/10.1016/j.fochx.2024.101702
66 (2023)
https://doi.org/10.1039/9781839165047-00066
https://doi.org/10.1002/9781119702139.ch3
Chemical Changes During Processing and Storage of Foods
Donald G. Mercer and Delia B. Rodriguez-AmayaChemical Changes During Processing and Storage of Foods 579 (2021)
https://doi.org/10.1016/B978-0-12-817380-0.00012-9
Flavour distribution and release from gelatine-starch matrices
Katy Su, Marine Brunet, Daniel Festring, et al.Food Hydrocolloids 112 106273 (2021)
https://doi.org/10.1016/j.foodhyd.2020.106273
Effect of incubation temperature on the binding capacity of flavor compounds to myosin
Yujia He, Changyu Zhou, Chunbao Li and Guanghong ZhouFood Chemistry 346 128976 (2021)
https://doi.org/10.1016/j.foodchem.2020.128976
281 (2021)
https://doi.org/10.1007/978-3-030-74768-8_10
Capacity of myofibrillar protein to adsorb characteristic fishy-odor compounds: Effects of concentration, temperature, ionic strength, pH and yeast glucan addition
Chao Xue, Juan You, Huimin Zhang, Shanbai Xiong, Tao Yin and Qilin HuangFood Chemistry 363 130304 (2021)
https://doi.org/10.1016/j.foodchem.2021.130304
The binding of key fishy off-flavor compounds to silver carp proteins: a thermodynamic analysis
Saiqi Gu, Wangli Dai, Yunqing Chong, et al.RSC Advances 10 (19) 11292 (2020)
https://doi.org/10.1039/D0RA01365J
Binding of aroma compounds with soy protein isolate in aqueous model: Effect of preheat treatment of soy protein isolate
Jun Guo, Zhiyong He, Shengfang Wu, Maomao Zeng and Jie ChenFood Chemistry 290 16 (2019)
https://doi.org/10.1016/j.foodchem.2019.03.126
Ferulic Acid and Eugenol Have Different Abilities to Maintain Their Inhibitory Activity Against Listeria monocytogenes in Emulsified Systems
Aurélia Pernin, Véronique Bosc, Marie-Noëlle Maillard and Florence Dubois-BrissonnetFrontiers in Microbiology 10 (2019)
https://doi.org/10.3389/fmicb.2019.00137
Development and Characterization of Whey Protein-Based Nano-Delivery Systems: A Review
Ho-Kyung Ha, Scott Rankin, Mee-Ryung Lee and Won-Jae LeeMolecules 24 (18) 3254 (2019)
https://doi.org/10.3390/molecules24183254
Effect of olive oil phenolic compounds on the aroma release and persistence from O/W emulsion analysed in vivo by APCI-MS
Alessandro Genovese, Nicola Caporaso, Vincenzo di Bari, Ni Yang and Ian FiskFood Research International 126 108686 (2019)
https://doi.org/10.1016/j.foodres.2019.108686
Binding of aromatic compounds with soy protein isolate in an aqueous model: Effect of pH
Jun Guo, Zhiyong He, Shengfang Wu, Maomao Zeng and Jie ChenJournal of Food Biochemistry 43 (10) e12817 (2019)
https://doi.org/10.1111/jfbc.12817
The effect of oxidation on the structure of G-actin and its binding ability with aroma compounds in carp grass skeletal muscle
Jin-Xuan Cao, Chang-Yu Zhou, Ying Wang, Yang-Ying Sun and Dao-Dong PanFood Chemistry 240 346 (2018)
https://doi.org/10.1016/j.foodchem.2017.07.068
Flavor Retention and Release from Beverages: A Kinetic and Thermodynamic Perspective
Ali Ammari and Karin SchroenJournal of Agricultural and Food Chemistry 66 (38) 9869 (2018)
https://doi.org/10.1021/acs.jafc.8b04459
Shelf-life studies of flavour characteristics in model UHT liquid systems enriched with wholegrain oat
Nashi K. Alqahtani, John Ashton, Lita Katopo, Elisabeth Gorczyca and Stefan KasapisHeliyon 4 (3) e00566 (2018)
https://doi.org/10.1016/j.heliyon.2018.e00566
Correlation Between Sensory Descriptive Analysis and Volatile Composition of Beer Using Multivariate Analysis: The Effect of the Nonvolatile Matrix on the Sensory Perception and Volatile Fraction Behavior
Luis F. Castro and Carolyn F. RossJournal of the American Society of Brewing Chemists 76 (2) 86 (2018)
https://doi.org/10.1080/03610470.2018.1433943
Food emulsions as delivery systems for flavor compounds: A review
Like Mao, Yrjö H. Roos, Costas G. Biliaderis and Song MiaoCritical Reviews in Food Science and Nutrition 57 (15) 3173 (2017)
https://doi.org/10.1080/10408398.2015.1098586
Springer Handbook of Odor
Anne-Marie Seuvre and Andrée VoilleySpringer Handbook of Odor 35 (2017)
https://doi.org/10.1007/978-3-319-26932-0_13
The ability of peptide extracts obtained at different dry cured ham ripening stages to bind aroma compounds
Isadora Martínez-Arellano, Mónica Flores and Fidel ToldráFood Chemistry 196 9 (2016)
https://doi.org/10.1016/j.foodchem.2015.09.023
208 (2016)
https://doi.org/10.1002/9781118929384.ch9
Effect of pH on the interaction of volatile compounds with the myofibrillar proteins of duck meat
Q. L. Yang, X. W. Lou, Y. Wang, et al.Poultry Science pew413 (2016)
https://doi.org/10.3382/ps/pew413
Food Protein Functionality—A New Model
E. Allen FoegedingJournal of Food Science 80 (12) (2015)
https://doi.org/10.1111/1750-3841.13116
Interactions of α-ionone, β-ionone and vanillin with the primary genetic variants of β-lactoglobulin
Hema Jegasothy, Louise Bennett and Regine StockmannInternational Dairy Journal 47 46 (2015)
https://doi.org/10.1016/j.idairyj.2015.02.006
Reactivity and stability of selected flavor compounds
Monthana Weerawatanakorn, Jia-Ching Wu, Min-Hsiung Pan and Chi-Tang HoJournal of Food and Drug Analysis 23 (2) 176 (2015)
https://doi.org/10.1016/j.jfda.2015.02.001
Retention of esters by gellan and pectin solutions or their mixtures
Vasiliki Evageliou, Konstantina Papastamopoulou, Despoina Frantzeskaki and Christalli – Christina ChristodoulidouFood Hydrocolloids 51 54 (2015)
https://doi.org/10.1016/j.foodhyd.2015.05.007
Characterization of the covalent binding of allyl isothiocyanate toβ-lactoglobulin by fluorescence quenching, equilibrium measurement, and mass spectrometry
Julia Katharina Keppler, Tomas Koudelka, Kalpana Palani, et al.Journal of Biomolecular Structure and Dynamics 32 (7) 1103 (2014)
https://doi.org/10.1080/07391102.2013.809605
211 (2013)
https://doi.org/10.1007/978-1-4614-4714-6_7
Retention of selected aroma compounds by gelatine matrices
Triada Zafeiropoulou, Vasiliki Evageliou, Chryssavgi Gardeli, Stavros Yanniotis and Michael KomaitisFood Hydrocolloids 28 (1) 105 (2012)
https://doi.org/10.1016/j.foodhyd.2011.12.004
Static headspace analysis of volatile compounds released from β-lactoglobulin-stabilized emulsions determined by the phase ratio variation method
O. Benjamin, M. Leus and D.W. EverettFood Research International 44 (1) 417 (2011)
https://doi.org/10.1016/j.foodres.2010.09.030
Inherent and process-induced hydrophobicity influences aroma retention in fat-free dairy matrices
Andrej Heilig, Sümeyye Çetin, Kerstin Erpenbach, Judith Höhn and Jörg HinrichsInternational Dairy Journal 21 (9) 696 (2011)
https://doi.org/10.1016/j.idairyj.2011.01.002
Deactivation of Ferrylmyoglobin by Vanillin as Affected by Vanillin Binding to β-Lactoglobulin
Silvia Helena Libardi, Júlio C. Borges, Leif H. Skibsted and Daniel R. CardosoJournal of Agricultural and Food Chemistry 59 (11) 6202 (2011)
https://doi.org/10.1021/jf1047173
1059 339 (2010)
https://doi.org/10.1021/bk-2010-1059.ch021
Thermodynamic and Structure−Property Study of Liquid−Vapor Equilibrium for Aroma Compounds
Anne Tromelin, Isabelle Andriot, Mirela Kopjar and Elisabeth GuichardJournal of Agricultural and Food Chemistry 58 (7) 4372 (2010)
https://doi.org/10.1021/jf904146c
Interactions between aroma compounds and β-lactoglobulin in the heat-induced molten globule state
Laurette Tavel, Céline Moreau, Saïd Bouhallab, Eunice C.Y. Li-Chan and Elisabeth GuichardFood Chemistry 119 (4) 1550 (2010)
https://doi.org/10.1016/j.foodchem.2009.09.041
Reducing salt and fat content: Impact of composition, texture and cognitive interactions on the perception of flavoured model cheeses
Anne Saint-Eve, Clémentine Lauverjat, Céline Magnan, Isabelle Déléris and Isabelle SouchonFood Chemistry 116 (1) 167 (2009)
https://doi.org/10.1016/j.foodchem.2009.02.027
Changes in structure and functional properties of whey proteins induced by high hydrostatic pressure: A review
Xiaoming Liu, Jia Ning and Stephanie ClarkFrontiers of Chemical Engineering in China 3 (4) 436 (2009)
https://doi.org/10.1007/s11705-009-0251-0
Effect of the temperature on the release of aroma compounds and on the rheological behaviour of model dairy custard
A.-M. Seuvre, C. Turci and A. VoilleyFood Chemistry 108 (4) 1176 (2008)
https://doi.org/10.1016/j.foodchem.2007.04.031
Modeling Bovine Serum Albumin Binding of Flavor Compounds (Alcohols, Aldehydes, Esters, and Ketones) as a Function of Molecular Properties
Y. Tan and K.J. SiebertJournal of Food Science 73 (1) (2008)
https://doi.org/10.1111/j.1750-3841.2007.00591.x
How Does Roasting Process Influence the Retention of Coffee Aroma Compounds by Lyophilized Coffee Extract?
I. López‐Galilea, I. Andriot, M. P. De Peña, C. Cid and E. GuichardJournal of Food Science 73 (3) (2008)
https://doi.org/10.1111/j.1750-3841.2008.00672.x
Interactions between β-Lactoglobulin and Aroma Compounds: Different Binding Behaviors as a Function of Ligand Structure
Laurette Tavel, Isabelle Andriot, Céline Moreau and Elisabeth GuichardJournal of Agricultural and Food Chemistry 56 (21) 10208 (2008)
https://doi.org/10.1021/jf801841u
Effect of Fat Level on the Perception of Five Flavor Chemicals in Ice Cream with or without Fat Mimetics by Using a Descriptive Test
B.K. Liou and I.U. GrünJournal of Food Science 72 (8) (2007)
https://doi.org/10.1111/j.1750-3841.2007.00494.x
Binding of 2-Nonanone and Milk Proteins in Aqueous Model Systems
Janina Kühn, Xiang-Qian Zhu, Thérèse Considine and Harjinder SinghJournal of Agricultural and Food Chemistry 55 (9) 3599 (2007)
https://doi.org/10.1021/jf063517o
Influence of Proteins on the Perception of Flavored Stirred Yogurts
A. Saint-Eve, C. Lévy, N. Martin and I. SouchonJournal of Dairy Science 89 (3) 922 (2006)
https://doi.org/10.3168/jds.S0022-0302(06)72157-9
Interaction between flavour compounds andβ-lactoglobulin: approach by NMR and 2D/3D-QSAR studies of ligands
Anne Tromelin and Elisabeth GuichardFlavour and Fragrance Journal 21 (1) 13 (2006)
https://doi.org/10.1002/ffj.1696
Flavour in Food
A.E.M. Boelrijk, G. Smit, K.G.C. Weel and J.J. BurgerFlavour in Food 260 (2006)
https://doi.org/10.1533/9781845691400.2.260
Flavour in Food
A. Tromelin, I. Andriot and E. GuichardFlavour in Food 172 (2006)
https://doi.org/10.1533/9781845691400.2.172
Interactions of Milk Proteins and Volatile Flavor Compounds: Implications in the Development of Protein Foods
Janina Kühn, Thérèse Considine and Harjinder SinghJournal of Food Science 71 (5) (2006)
https://doi.org/10.1111/j.1750-3841.2006.00051.x
High Hydrostatic Pressure Affects Flavor-binding Properties of Whey Protein Concentrate
Xiaoming Liu, Joseph R. Powers, Barry G. Swanson, Herbert H. Hill and Stephanie ClarkJournal of Food Science 70 (9) C581 (2006)
https://doi.org/10.1111/j.1365-2621.2005.tb08308.x
Thermodynamics of Binding Interactions between Bovine β-Lactoglobulin A and the Antihypertensive Peptide β-Lg f142-148
Samira Roufik, Sylvie F. Gauthier, Xiaojing Leng and Sylvie L. TurgeonBiomacromolecules 7 (2) 419 (2006)
https://doi.org/10.1021/bm050229c
Ingredient Interactions
Martin PreiningerFood Science and Technology, Ingredient Interactions 20055871 477 (2005)
https://doi.org/10.1201/9781420028133.ch14
2D‐ and 3D‐QSAR Models of Interaction between Flavor Compounds and beta‐Lactoglobulin Using Catalyst and Cerius2
Anne Tromelin and Elisabeth GuichardQSAR & Combinatorial Science 23 (4) 214 (2004)
https://doi.org/10.1002/qsar.200430859
EFECTO DE LA GRASA SOBRE EL FLAVOR DE LECHE CON UN AROMATIZANTE DE VAINILLA EFFECT OF FAT CONTENT ON THE SENSORY CHARACTERISTICS OF A VANILLA-FLAVOURED MILK EFECTO DA GRAXA SOBRE O FLAVOUR DE LEITE CUN AROMATIZANTE DE VAINILLA
M. R. Carrapiso, C. Aguayo and A. I. CarrapisoCiencia y Tecnologia Alimentaria 4 (4) 246 (2004)
https://doi.org/10.1080/11358120409487766
Use of Catalyst in a 3D-QSAR Study of the Interactions between Flavor Compounds and β-Lactoglobulin
Anne Tromelin and Elisabeth GuichardJournal of Agricultural and Food Chemistry 51 (7) 1977 (2003)
https://doi.org/10.1021/jf0207981
Effect of Whey Protein on the In Vivo Release of Aldehydes
Koen G. C. Weel, Alexandra E. M. Boelrijk, Jack J. Burger, Nicole E. Claassen, Harry Gruppen, Alphons G. J. Voragen and Gerrit SmitJournal of Agricultural and Food Chemistry 51 (16) 4746 (2003)
https://doi.org/10.1021/jf034188s
Taints and Off-Flavours in Foods
E. SpinnlerTaints and Off-Flavours in Foods 176 (2003)
https://doi.org/10.1533/9781855736979.176
Interactions between flavor compounds and food ingredients and their influence on flavor perception
E. GuichardFood Reviews International 18 (1) 49 (2002)
https://doi.org/10.1081/FRI-120003417
Nuclear Magnetic Resonance Spectroscopic Study of β-Lactoglobulin Interactions with Two Flavor Compounds, γ-Decalactone and β-Ionone
Markus Lübke, Elisabeth Guichard, Anne Tromelin and Jean Luc Le QuéréJournal of Agricultural and Food Chemistry 50 (24) 7094 (2002)
https://doi.org/10.1021/jf020513k
Comparison of Different Methods: Static and Dynamic Headspace and Solid-Phase Microextraction for the Measurement of Interactions between Milk Proteins and Flavor Compounds with an Application to Emulsions
M. Fabre, V. Aubry and E. GuichardJournal of Agricultural and Food Chemistry 50 (6) 1497 (2002)
https://doi.org/10.1021/jf010706s
Interactions between non-volatile water-soluble molecules and aroma compounds in Camembert cheese
E Pionnier, E Engel, C Salles and J.L Le QuéréFood Chemistry 76 (1) 13 (2002)
https://doi.org/10.1016/S0308-8146(01)00240-0
Significance and applications of phenolic compounds in the production and quality of milk and dairy products: a review
J.E. O’Connell and P.F. FoxInternational Dairy Journal 11 (3) 103 (2001)
https://doi.org/10.1016/S0958-6946(01)00033-4
Interactions between Methyl Ketones and β-Lactoglobulin: Sensory Analysis, Headspace Analysis, and Mathematical Modeling
Isabelle Andriot, Marcus Harrison, Nicole Fournier and Elisabeth GuichardJournal of Agricultural and Food Chemistry 48 (9) 4246 (2000)
https://doi.org/10.1021/jf991261z
Current Awareness
Flavour and Fragrance Journal 15 (5) 362 (2000)https://doi.org/10.1002/1099-1026(200009/10)15:5<362::AID-FFJ899>3.0.CO;2-A