Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction-Reference-Cited by-同舟云学术

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Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction

Published:2019-10 Issue: Volume:95 Page:298-307
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Chen Weijun,Ma Xiaobin,Wang Wenjun,Lv Ruiling,Guo Mingming,Ding Tian,Ye Xingqian,Miao Song,Liu Donghong

Funder

National Key Research and Development Program of China

Key Research and Development Program of Zhejiang Province

China Postdoctoral Science Foundation

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference70 articles.

1. Effect of ultrasound pretreatment and Maillard reaction on structure and antioxidant properties of ultrafiltrated smooth-hound viscera proteins-sucrose conjugates;Abdelhedi;Food Chemistry,2017

2. Functional properties of glycated soy 11S glycinin;Achouri;Journal of Food Science,2005

3. Preparation and properties of dextran sulfate-lysozyme conjugate;Alahdad;Journal of Agricultural and Food Chemistry,2009

4. Characterization and emulsifying properties of beta-lactoglobulin-gum Acacia Seyal conjugates prepared via the Maillard reaction;Bi;Food Chemistry,2017

5. A rapid and sensitive method for the quantification of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

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