Water-soluble fraction of pea protein isolate is critical for the functionality of protein-glucose conjugates obtained via wet-heating Maillard reaction-Reference-Cited by-同舟云学术

Water-soluble fraction of pea protein isolate is critical for the functionality of protein-glucose conjugates obtained via wet-heating Maillard reaction

Published:2023-12 Issue: Volume:174 Page:113503
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Gao Kun^ORCID,Chang Liuyi,Xu Yixiang,Rao Jiajia,Chen Bingcan

Funder

U.S. Department of Agriculture

China Scholarship Council

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Pea protein ingredients: A mainstream ingredient to (re) formulate innovative foods and beverages;Boukid;Trends in food science & technology,2021

2. Recent progress in the utilization of pea protein as an emulsifier for food applications;Burger;Trends in food science & technology,2019

3. Interfacial, and emulsifying properties nexus of green pea protein fractions: Impact of pH and salt;Chang;Food Hydrocolloids,2023

4. Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction;Chen;Food Hydrocolloids,2019

5. Effect of Maillard reaction products prepared from glucose–glycine model systems on starch digestibility;Chung;Starch-Stärke,2012

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