Utilizing Dry-Heating Maillard Reaction Approach to Modify the Functional and Structural Properties of Ultrasound Pretreated Sunnhemp Protein Isolate with Dextran
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Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s11947-024-03547-1.pdf
Reference66 articles.
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3. Anzani, C., Álvarez, C., & Mullen, A. M. (2020). Assessing the effect of Maillard reaction with dextran on the techno-functional properties of collagen-based peptides obtained from bovine hides. LWT, 118, 108800. https://doi.org/10.1016/j.lwt.2019.108800
4. Cai, Z., Wei, Y., Shi, A., Zhong, J., Rao, P., Wang, Q., & Zhang, H. (2023). Correlation between interfacial layer properties and physical stability of food emulsions: Current trends, challenges, strategies, and further perspectives. Advances in colloid and interface science, 102863. https://doi.org/10.1016/j.cis.2023.102863.
5. Capar, T. D., & Yalcin, H. (2021). Protein/polysaccharide conjugation via Maillard reactions in an aqueous media: Impact of protein type, reaction time and temperature. LWT, 152, 112252. https://doi.org/10.1016/j.lwt.2021.112252
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