Food Protein-polysaccharide Conjugates Obtained via the Maillard Reaction: A Review-Reference-Cited by-同舟云学术

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Food Protein-polysaccharide Conjugates Obtained via the Maillard Reaction: A Review

Published:2014-05-13 Issue:7 Volume:56 Page:1108-1125
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

de Oliveira Fabíola Cristina,Coimbra Jane Sélia dos Reis,de Oliveira Eduardo Basílio,Zuñiga Abraham Damian Giraldo,Rojas Edwin E. Garcia

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10408398.2012.755669

Reference95 articles.

1. Solubilized Wheat Protein Isolate: Functional Properties and Potential Food Applications

2. Emulsifying properties of whey protein–dextran conjugates at low pH and different salt concentrations

3. Functional egg white–pectin conjugates prepared by controlled Maillard reaction

4. Functional properties of isolated porcine blood proteins modified by Maillard’s reaction

5. Effect of Maillard-based conjugation with dextran on the functional properties of lysozyme and casein

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