Structural characteristics and emulsifying properties of lotus seed protein isolate-dextran glycoconjugates induced by a dynamic high pressure microfluidization Maillard reaction-Reference-Cited by-同舟云学术

Structural characteristics and emulsifying properties of lotus seed protein isolate-dextran glycoconjugates induced by a dynamic high pressure microfluidization Maillard reaction

Published:2022-04 Issue: Volume:160 Page:113309
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zheng Yimei,Li Zhiyu,Lu Zhiyang,Wu Fuhan,Fu Guiming,Zheng Baodong,Tian Yuting

Publisher

Elsevier BV

Subject

Food Science

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