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...
Main Authors: | Eun-Jung Lee, Honggyun Kim, Jong Yeop Lee, Karna Ramachandraiah, Geun-Pyo Hong |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2020-06-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/9/6/818 |
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