Effect of protein‐flavour binding on flavour delivery and protein functional properties: A special emphasis on plant‐based proteins

Binding of carbonyl flavours to canola, pea and wheat proteins using GC/MS approach

Binding of selected volatile flavour mixture to salt-extracted canola and pea proteins and effect of heat treatment on flavour binding

Modification of interactions between selected volatile flavour compounds and salt-extracted pea protein isolates using chemical and enzymatic approaches

Effect of salts and pH on selected ketone flavours binding to salt-extracted pea proteins: The role of non-covalent forces

Probing the molecular forces involved in binding of selected volatile flavour compounds to salt-extracted pea proteins