Insight into the effect of 4-hydroxy-2,5-dimethyl-3(2H)-furanone on the changes of off-flavors in the preparation of soy protein isolate: Potential mechanisms of their reduction

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DOI:10.1016/j.foodchem.2025.142782
作者：Jiao Xu ,?Qiuming Chen ,?Yan Qiu ,?Zhaojun Wang ,?Maomao Zeng ,?Fang Qin ,?Jie Chen ,?Zhiyong He
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：The effect of incorporating 4-hydroxy-2,5-dimethyl-3(2H)-furanone (furaneol) during soy protein isolate (SPI) preparation on off-flavor compounds was investigated. Sensory evaluation reveale

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