Quantifying non-specific interactions between flavour and food biomolecules.

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Quantifying non-specific interactions between flavour and food biomolecules.

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2017 nî lūn-bûn

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2017年の論文

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2017年論文

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2017年論文

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2017年論文

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2017年論文

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2017年论文

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Quantifying non-specific interactions between flavour and food biomolecules.

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Quantifying non-specific interactions between flavour and food biomolecules.

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Quantifying non-specific interactions between flavour and food biomolecules.

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P1476

Quantifying non-specific interactions between flavour and food biomolecules

@en

P2093

Nobuyuki Matubayasi

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P2860

Recent applications of Kirkwood-Buff theory to biological systems

Protein-solvent preferential interactions, protein hydration, and the modulation of biochemical reactions by solvent components.

Methods for gas chromatography-olfactometry: a review.

Protein hydration, thermodynamic binding, and preferential hydration.

Volumetric properties of proteins.

Estimating hydration changes upon biomolecular reactions from osmotic stress, high pressure, and preferential hydration experiments.

Interaction of beta-lactoglobulin with small hydrophobic ligands as monitored by fluorometry and equilibrium dialysis: nonlinear quenching effects related to protein--protein association.

Comparison of different methods: static and dynamic headspace and solid-phase microextraction for the measurement of interactions between milk proteins and flavor compounds with an application to emulsions.

Mechanism of hydrophobic drug solubilization by small molecule hydrotropes.

Headspace solid-phase microextraction method for the study of the volatility of selected flavor compounds.

P304

2999-3009

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P31

scholarly article

P356

10.1039/C7FO00313G

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P433

http://www.w3.org/2001/XMLSchema#string

P478

http://www.w3.org/2001/XMLSchema#string

P50

Seishi Shimizu

Steven Abbott

P577

2017-09-01T00:00:00Z

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P698

28792038

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