Effect of Heat Treatment on the Binding of Pea Protein Isolate to Typical Beef Aroma Substances and Their Interaction Mechanism
XU Sijia, BI Shuang, ZHANG Wentao, PAN Xin, LAO Fei, SHEN Qun, WU Jihong
(1. National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agricultural and Rural Affairs, Key Laboratory of Non-thermal Food Processing, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2. College of Food and Health, Beijing Technology and Business University, Beijing 100048, China)
XU Sijia, BI Shuang, ZHANG Wentao, PAN Xin, LAO Fei, SHEN Qun, WU Jihong. Effect of Heat Treatment on the Binding of Pea Protein Isolate to Typical Beef Aroma Substances and Their Interaction Mechanism[J]. FOOD SCIENCE, 2022, 43(19): 28-35.