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...

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

類似資料

Effects of ultrasonic treatment on the structural, functional properties and beany flavor of soy protein isolate: Comparison with traditional thermal treatment
著者:: Yue Kong, 等
出版事項: (2023-12-01)

Mechanism and application of fermentation to remove beany flavor from plant-based meat analogs: A mini review
著者:: Anqi Tao, 等
出版事項: (2022-12-01)

Control of Beany Flavor from Soybean Protein Raw Material in Plant-Based Meat Analog Processing
著者:: Lingyu Yang, 等
出版事項: (2023-02-01)

Drivers behind consumers' intent to purchase deodorized soy milk
著者:: Jingyi Zhou, 等
出版事項: (2024-04-01)

Improving the quality of steamed bread with whole soybean pulp: Effects of ultrasonic treatment on protein structure and reduction of beany flavor
著者:: Feng Han, 等
出版事項: (2025-01-01)

Characterization of Whey Protein Isolate–Soymilk Complexes Modified by Transglutaminase and Their Application inYuba Film
著者:: Junliang Chen, 等
出版事項: (2025-08-01)

Novel Strategies for Yuba Quality Improvement: Protein Modification Based on Physical Fields
著者:: Wenchao Liu, 等
出版事項: (2025-03-01)

Quality variation analysis and rehydration kinetics modeling of yuba subjecting to three different drying process
著者:: Jicai Bi, 等
出版事項: (2024-12-01)

Dynamic patterns of quality deterioration, oxidative stability, and flavor evolution in yuba during long-term storage
著者:: Jicai Bi, 等
出版事項: (2025-07-01)

Comparison of physicochemical properties of mung bean liquid and quality characteristics of mung bean yuba by different thermoultrasonic treatment
著者:: SUN Jiahui, 等
出版事項: (2024-09-01)

Design and Experimental Research of Intelligent Inspection and Classification System for Yuba Skin Quality
著者:: Yanhu Tao, 等
出版事項: (2023-06-01)

Impacts of Harvest Year and Cultivation Location on Off-Flavor Compounds and Functionality of Pea Protein Isolate
著者:: Tamar Manouel, 等
出版事項: (2024-10-01)

Sensory acceptance and biological implications of volatile compounds in Mexican soybean germplasm
著者:: Mónica López-Fernández, 等
出版事項: (2025-06-01)

Research Progress of Volatile Off-flavor Substances in Plant-based Meat Analogues
著者:: Tong XIAO, 等
出版事項: (2022-09-01)

Research on efficient production and quality optimization of yuba based on soymilk solids concentration and slurry depth control
著者:: ZHANG Yan, 等
出版事項: (2024-05-01)

Effects of Vacuum Freezing Drying and Hot-air Drying on the Quality Characteristics and Microstructure of Yuba Stick
著者:: Lin WAN, 等
出版事項: (2024-08-01)

Microecology succession process from soy sauce koji to mash and its contribution to soy sauce flavor
著者:: ZHANG Jie, HUANG Linlin, WANG Lei, ZHOU Xinyun, PAN Zhihui, CHENG Peng, PANG Yulian, ZHAO Guozhong
出版事項: (2025-08-01)

Effects of Novel Preparation Technology on Flavor of Vegetable-Soy Sauce Compound Condiment
著者:: Tiantian Tang, 等
出版事項: (2023-03-01)

Faba Bean Flavor Effects from Processing to Consumer Acceptability
著者:: Abraham Badjona, 等
出版事項: (2023-06-01)

Microbial Diversity and Flavor Regularity of Soy Milk Fermented Using Kombucha
著者:: Xinhui Peng, 等
出版事項: (2023-02-01)

Extracellular Proteome Analysis and Flavor Formation During Soy Sauce Fermentation
著者:: Guozhong Zhao, 等
出版事項: (2018-08-01)

Application of soy sauce electrodialysis brine in the koji-making of soy sauce
著者:: MIAO Chunlei, ZHU Yayuan, HUANG Zhuoquan, ZHU Xingui
出版事項: (2024-11-01)

Identification of Oligopeptides in the Distillates from Various Rounds of Soy Sauce-Flavored Baijiu and Their Effect on the Ester–Acid–Alcohol Profile in Baijiu
著者:: Qiang Wu, 等
出版事項: (2025-01-01)

Time-Series Sensory Analysis Provided Important TI Parameters for Masking the Beany Flavor of Soymilk
著者:: Miyu Masuda, 等
出版事項: (2023-07-01)

Enhancing Antioxidant Activity and Modulating Gut Microbiota Through <i>Lactiplantibacillus plantarum</i>-Fermented Processing Wastewater of Yuba (FPWY)
著者:: Ting Wu, 等
出版事項: (2025-04-01)

Potential of cyclodextrins in food processing for improving sensory properties of food
著者:: Niina Kelanne, 等
出版事項: (2024-01-01)

Effect of Soy Protein Isolate on Textural Properties, Cooking Properties and Flavor of Whole-Grain Flat Rice Noodles
著者:: Zhongfu Cao, 等
出版事項: (2021-05-01)

Comparison of Flavor Profile Relationship of Soy Sauce under Different Storage Conditions
著者:: Rui Wang, 等
出版事項: (2023-07-01)

Effects of soybean oil components on the microbial diversity of koji and flavor of Cantonese-style soy sauce
著者:: LI Xuewei, ZHU Xingui, ZHU Yayuan, ZENG Xiaobo
出版事項: (2025-06-01)

豆粕陈化对大豆蛋白结构性质及腐竹制备的影响Effect of soybean meal aging on the structure properties of soybean protein and the preparation of yuba
著者:: 李嘉欣，马潇杰，兰欣，孔祥珍，张彩猛，华欲飞 LI Jiaxin, MA Xiaojie, LAN Xin, KONG Xiangzhen, ZHANG Caimeng, HUA Yufei
出版事項: (2024-04-01)

Investigating the differences of flavor profiles between two types of soy sauce by heat-treatment
著者:: Ru Liang, 等
出版事項: (2019-01-01)

Flavor Wheel Development and Sensory Quantitative Descriptive Analysis of Chinese Brewed Soy Sauce
著者:: ZHANG Haiwei, JIANG Feihong, YANG Ou, DAI Yao, LI Meiqing, CHENG Jianghua
出版事項: (2023-07-01)

Microbial Community Succession and Its Correlation with Volatile Flavor Substances during Fermentation of Soy Sauce Koji
著者:: HAN Yueting, CAI Jing, QIU Hexiang, WU Xuefeng, LIU Lanhua, MU Dongdong, LI Xingjiang
出版事項: (2024-10-01)

Phenolic Acid–β-Cyclodextrin Complexation Study to Mask Bitterness in Wheat Bran: A Machine Learning-Based QSAR Study
著者:: Kweeni Iduoku, 等
出版事項: (2024-07-01)

Effects of Radishes, Apples, and Pears on the Lactic Acid Bacteria and Nutritional and Functional Qualities of Flavored Soy Sauce
著者:: Ashutosh Bahuguna, 等
出版事項: (2020-10-01)

Impact of Ageing on Pea Protein Volatile Compounds and Correlation with Odor
著者:: Estelle Fischer, 等
出版事項: (2022-01-01)

Effect of Ambient Temperature on the Quality of Cantonese-Style High-Salt Liquid-State Base Soy Sauce
著者:: YU Xiya, LU Qian, WU Changzheng, WANG Ali, HUANG Guidong
出版事項: (2023-11-01)

Exploring the effects of milk-enriched walnut soy sauce: Insights from GC-IMS and metagenomics approach to flavor and microbial shifts
著者:: Munguntsetseg Battur, 等
出版事項: (2025-04-01)

Endogenous Peptides Identified in Soy Sauce Aroma Style Baijiu Which Interacts with the Main Flavor Compounds during the Distillation Process
著者:: Xu Zhang, 等
出版事項: (2022-10-01)

Effect of Fortified Zygosaccharomyces rouxii on the Quality of Soy Sauce
著者:: Ge TAN, 等
出版事項: (2022-07-01)