Behind the Scents! : A multidisciplinary approach for unveiling the protein-flavor binding mechanism

Always keep your drive to move forward T Ta ab bl le e o of f C Co on nt te en nt ts s C Ch ha ap pt te er r 1 1: : General Introduction 10-19 C Ch ha ap pt te er r 2 2: : Flavor them up!Exploring the challenges of flavored plant-based foods 22-39 C Ch ha ap pt te er r 3 3: : Unraveling the role of flavor structure and physicochemical properties in the binding phenomena with commercial food protein isolates 42-70 C Ch ha ap pt te er r 4 4: : Development of a QSAR model to predict protein-flavor binding in protein-rich food systems 74-108 C Ch ha ap pt te er r 5 5: The role of mucin in the protein-flavor binding mechanism: an in vitro approach 112-129 C Ch ha ap pt te er r 6 6: Drivers of the in-mouth interaction between lupin protein isolate and selected aroma compounds: a PTR-MS and Dynamic Time Intensity analysis