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

•Molecular forces were probed using various bond disturbing agents.•Aromatic, ketone and ester flavours bound pea proteins non-covalently.•Aldehyde and disulfide flavours covalently interacted with pea proteins.•Sulfhydryl–disulfide interchange reactions contributed to disulfide retention.•A combina...

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