Flavor Retention and Release from Beverages: A Kinetic and Thermodynamic Perspective | Journal of Agricultural and Food Chemistry
Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off- flavors in plant-based meat analogs | PLOS ONE
Strategies for oral delivery of bioactive peptides with focus on debittering and masking | npj Science of Food
Encapsulation for Masking Off-Flavor and Off-Tasting in Food Production | SpringerLink
Strategies for oral delivery of bioactive peptides with focus on debittering and masking | npj Science of Food
Insights into formation, detection and removal of the beany flavor in soybean protein - ScienceDirect
Flavor–food ingredient interactions in fortified or reformulated novel food: Binding behaviors, manipulation strategies, sensory impacts, and future trends in delicious and healthy food design - Chen - 2023 - Comprehensive Reviews in
Beany flavor in pea protein: Recent advances in formation mechanism, analytical techniques and microbial fermentation mitigation strategies - ScienceDirect
Flavor–food ingredient interactions in fortified or reformulated novel food: Binding behaviors, manipulation strategies, sensory impacts, and future trends in delicious and healthy food design - Chen - 2023 - Comprehensive Reviews in
Foods | Free Full-Text | Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour
Sensory evaluation of flavor strength, beany flavor, and sweetness in... | Download Scientific Diagram
Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off- flavors in plant-based meat analogs | PLOS ONE
Foods | Free Full-Text | β-Cyclodextrin-Mediated Beany Flavor Masking and Textural Modification of an Isolated Soy Protein-Based Yuba Film
PDF) β-Cyclodextrin-Mediated Beany Flavor Masking and Textural Modification of an Isolated Soy Protein-Based Yuba Film
Deep dive: Plant-based meat end product formulation and manufacturing | GFI
Basic amino acids treatment prior to spray drying improved the functional properties and flavor attributes of soy protein isolate - ScienceDirect
Foods | Free Full-Text | Time-Series Sensory Analysis Provided Important TI Parameters for Masking the Beany Flavor of Soymilk
New Strategies For Masking And Modifying Flavor | 2017-09-07 | Prepared Foods
Encapsulation for Masking Off-Flavor and Off-Tasting in Food Production | SpringerLink
Mitigating Off-Flavors of Plant-Based Proteins | Journal of Agricultural and Food Chemistry
