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Covalent Adduct Formation Between Flavor Compounds of Various Functional Group Classes and the Model Protein β-Lactoglobulin

Journal of agricultural and food chemistry, 2020-06, Vol.68 (23), p.6395-6402

2020

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Method To Characterize and Monitor Covalent Interactions of Flavor Compounds with β‑Lactoglobulin Using Mass Spectrometry and Proteomics

Journal of agricultural and food chemistry, 2020-11, Vol.68 (46), p.13121-13130

2020

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14C‑Isotope Use to Quantify Covalent Reactions between Flavor Compounds and β‑Lactoglobulin

Journal of agricultural and food chemistry, 2024-05, Vol.72 (18), p.10579-10583

2024

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14 C-Isotope Use to Quantify Covalent Reactions between Flavor Compounds and β-Lactoglobulin

Journal of agricultural and food chemistry, 2024-05, Vol.72 (18), p.10579-10583

2024

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Comparison of modified starch and Quillaja saponins in the formation and stabilization of flavor nanoemulsions

Food chemistry, 2016-02, Vol.192, p.53-59

2016

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Flavor interactions with proteins

Current opinion in food science, 2022-10, Vol.47, p.100884, Article 100884

Reineccius, Gary A

2022

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Influence of pH, Temperature, and Water Activity on Covalent Adduct Formation between Selected Flavor Compounds and Model Protein β‑Lactoglobulin

Journal of agricultural and food chemistry, 2020-11, Vol.68 (47), p.13833-13843

2020

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Covalent Adduct Formation between β‑Lactoglobulin and Flavor Compounds under Thermal Treatments That Mimic Food Pasteurization or Sterilization

Journal of agricultural and food chemistry, 2023-06, Vol.71 (24), p.9481-9489

2023

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Citrus juice off-flavor during different processing and storage: Review of odorants, formation pathways, and analytical techniques

Critical reviews in food science and nutrition, 2024, Vol.64 (10), p.3018-3043

2024

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Factors controlling the turbidity of submicron emulsions stabilized by food biopolymers and natural surfactant

Food science & technology, 2016-09, Vol.71, p.162-168

2016

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Encapsulation of Orange Oil Using Fluidized Bed Granulation

Molecules (Basel, Switzerland), 2022-03, Vol.27 (6), p.1854

2022

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Encapsulation Performance of Proteins and Traditional Materials for Spray Dried Flavors

Journal of agricultural and food chemistry, 2009-03, Vol.57 (6), p.2486-2492

2009

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Pro-oxidative effects of spray drying orange oil in a bench top dryer

Drying technology, 2018-07, Vol.36 (10), p.1179-1185

2018

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Use of proteins for the delivery of flavours and other bioactive compounds

Food hydrocolloids, 2019-01, Vol.86, p.62-69

Reineccius, Gary

2019

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Preparation and characterization of nanoemulsions stabilized by food biopolymers using microfluidization

Flavour and fragrance journal, 2015-07, Vol.30 (4), p.288-294

2015

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Preparation and stability of W/O/W emulsions containing sucrose as weighting agent

Flavour and fragrance journal, 2016-01, Vol.31 (1), p.51-56

2016

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Formation and characterization of microcapsules by complex coacervation with liquid or solid aroma cores

Flavour and fragrance journal, 2009-01, Vol.24 (1), p.17-24

2009

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Monitoring the Aroma Profile during the Production of a Pea Protein Isolate by Salt Solubilization Coupled with Membrane Filtration

ACS food science & technology, 2022-02, Vol.2 (2), p.280-289

2022

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Double‐layered emulsions as beverage clouding agents

Flavour and fragrance journal, 2015-05, Vol.30 (3), p.218-223

2015

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Influence of Spray-Dryer Air Temperatures on Encapsulated Mandarin Oil

Drying technology, 2011-04, Vol.29 (5), p.520-526

2011

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Effects of Cross-Linking, Capsule Wall Thickness, and Compound Hydrophobicity on Aroma Release from Complex Coacervate Microcapsules

Journal of agricultural and food chemistry, 2009-02, Vol.57 (4), p.1426-1432

2009

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Flavoring properties that affect the retention of volatile components during encapsulation process

Food Chemistry: X, 2022-03, Vol.13, p.100230-100230, Article 100230

2022

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Identification of volatile compounds contributing to pennycress aroma

Flavour and fragrance journal, 2022-11, Vol.37 (6), p.375-386

2022

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Advances in sample preparation for volatile profiling of plant proteins: Fundamentals and future perspectives

Advances in sample preparation, 2024-05, Vol.10, p.100111, Article 100111

2024

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Identification of Odor-Impact Compounds in Red Table Wines Produced from Frontenac Grapes

American journal of enology and viticulture, 2011-01, Vol.62 (2), p.169-176

2011

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Covalent Adduct Formation Between Flavor Compounds of Various Functional Group Classes and the Model Protein β-Lactoglobulin

Method To Characterize and Monitor Covalent Interactions of Flavor Compounds with β‑Lactoglobulin Using Mass Spectrometry and Proteomics

14C‑Isotope Use to Quantify Covalent Reactions between Flavor Compounds and β‑Lactoglobulin

14 C-Isotope Use to Quantify Covalent Reactions between Flavor Compounds and β-Lactoglobulin

Comparison of modified starch and Quillaja saponins in the formation and stabilization of flavor nanoemulsions

Flavor interactions with proteins

Influence of pH, Temperature, and Water Activity on Covalent Adduct Formation between Selected Flavor Compounds and Model Protein β‑Lactoglobulin

Covalent Adduct Formation between β‑Lactoglobulin and Flavor Compounds under Thermal Treatments That Mimic Food Pasteurization or Sterilization

Citrus juice off-flavor during different processing and storage: Review of odorants, formation pathways, and analytical techniques

Factors controlling the turbidity of submicron emulsions stabilized by food biopolymers and natural surfactant

Encapsulation of Orange Oil Using Fluidized Bed Granulation

Encapsulation Performance of Proteins and Traditional Materials for Spray Dried Flavors

Pro-oxidative effects of spray drying orange oil in a bench top dryer

Use of proteins for the delivery of flavours and other bioactive compounds

Preparation and characterization of nanoemulsions stabilized by food biopolymers using microfluidization

Preparation and stability of W/O/W emulsions containing sucrose as weighting agent

Formation and characterization of microcapsules by complex coacervation with liquid or solid aroma cores

Monitoring the Aroma Profile during the Production of a Pea Protein Isolate by Salt Solubilization Coupled with Membrane Filtration

Double‐layered emulsions as beverage clouding agents

Influence of Spray-Dryer Air Temperatures on Encapsulated Mandarin Oil

Effects of Cross-Linking, Capsule Wall Thickness, and Compound Hydrophobicity on Aroma Release from Complex Coacervate Microcapsules

Flavoring properties that affect the retention of volatile components during encapsulation process

Identification of volatile compounds contributing to pennycress aroma

Advances in sample preparation for volatile profiling of plant proteins: Fundamentals and future perspectives

Identification of Odor-Impact Compounds in Red Table Wines Produced from Frontenac Grapes

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