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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書誌詳細

出版年:	Foods
主要な著者:	Eun-Jung Lee, Honggyun Kim, Jong Yeop Lee, Karna Ramachandraiah, Geun-Pyo Hong
フォーマット:	論文
言語:	英語
出版事項:	MDPI AG 2020-06-01
主題:	isolated soy protein yuba film β-cyclodextrin beany flavor texture
オンライン･アクセス:	https://www.mdpi.com/2304-8158/9/6/818