Protein‐Flavor Interactions in Plant Protein Food Matrix: Molecular Binding Mechanisms, Influencing Factors, and Modulation Strategies
Year: 2025
Type: review
Language: en
Topic: Proteins in Food Systems
Authors and affiliations:
raw_author_name: Xinran Dai
raw_affiliation_strings: Gembloux Agro‐Bio Tech University of Liège  Gembloux Belgium
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs  Beijing China
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
raw_author_name: Jiaping Zhang
raw_affiliation_strings: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs  Beijing China
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
raw_author_name: Zhaoshi Chen
raw_affiliation_strings: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs  Beijing China
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
raw_author_name: Muhammad Awais
raw_affiliation_strings: School of Food and Biological Engineering Jiangsu University  Zhenjiang China
School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
raw_author_name: Bei Fan
raw_affiliation_strings: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs  Beijing China
Institute of Western Agriculture the Chinese Academy of Agricultural sciences  Changji China
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
Institute of Western Agriculture, the Chinese Academy of Agricultural sciences, Changji, China
raw_author_name: Marie‐Laure Fauconnier
raw_affiliation_strings: Gembloux Agro‐Bio Tech University of Liège  Gembloux Belgium
raw_author_name: Liya Liu
raw_affiliation_strings: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs  Beijing China
Institute of Western Agriculture the Chinese Academy of Agricultural sciences  Changji China
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
Institute of Western Agriculture, the Chinese Academy of Agricultural sciences, Changji, China
raw_author_name: Fengzhong Wang
raw_affiliation_strings: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs  Beijing China
Institute of Western Agriculture the Chinese Academy of Agricultural sciences  Changji China
Institute of Western Agriculture, the Chinese Academy of Agricultural sciences, Changji, China
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China