In-situ grafting of dextran on oil body associated proteins at the oil–water interface through maillard glycosylation: Effect of dextran molecular weight-Reference-Cited by-同舟云学术

In-situ grafting of dextran on oil body associated proteins at the oil–water interface through maillard glycosylation: Effect of dextran molecular weight

Published:2024-01 Issue: Volume:146 Page:109154
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Niu Yifei,Li Yu,Qiao Yuqian,Li Fang,Peng Dengfeng^ORCID,Shen Wangyang,Jin Weiping^ORCID,Huang Qingrong

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference44 articles.

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3. Glycosylation of rice protein with dextran via the Maillard reaction in a macromolecular crowding condition to improve solubility;Cheng;Journal of Cereal Science,2022

4. Synthesis and self-assembly of amphiphilic gradient copolymer via RAFT emulsifier-free emulsion polymerization;Chen;Journal of Colloid and Interface Science,2012

5. Modulating interfacial structure and lipid digestion of natural Camellia oil body by roasting and boiling processes;Chen;Food Chemistry,2023

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