β-Cyclodextrin-Mediated Beany Flavor Masking and Textural Modification of an Isolated Soy Protein-Based Yuba Film

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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Bibliographic Details
Main Authors: Eun-Jung Lee, Honggyun Kim, Jong Yeop Lee, Karna Ramachandraiah, Geun-Pyo Hong
Format: Article
Language:English
Published: MDPI AG 2020-06-01
Series:Foods
Subjects:
isolated soy protein
yuba film
β-cyclodextrin
beany flavor
texture
Online Access:https://www.mdpi.com/2304-8158/9/6/818

Internet

https://www.mdpi.com/2304-8158/9/6/818

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