Changes in structure, functional properties and volatile compounds of Cinnamomum camphora seed kernel protein by Maillard reaction-Reference-Cited by-同舟云学术

Changes in structure, functional properties and volatile compounds of Cinnamomum camphora seed kernel protein by Maillard reaction

Published:2023-06 Issue: Volume:53 Page:102628
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Yan Xianghui^ORCID,Gong Xiaofeng,Zeng Zheling,Wan Dongman^ORCID,Xia Jiaheng^ORCID,Ma Maomao,Zhao Junxin,Wang Pengbo^ORCID,Zhang Shuhong,Yu Ping,Gong Deming

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference54 articles.

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4. Microwave-assisted maillard reaction between rice protein and dextran induces structural changes and functional improvements;Cheng;Journal of Cereal Science,2021

5. Camphor tree seed kernel oil reduces body fat deposition and improves blood lipids in rats;Fu;Journal of Food Science,2015

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