Influence of Maillard reaction conditions on the formation and solubility of pea protein isolate-maltodextrin conjugates in electrospun fibers

Author:

Kutzli Ines,Griener Daniela,Gibis Monika,Schmid Christian,Dawid Corinna,Baier Stefan K.,Hofmann Thomas,Weiss Jochen

Funder

FEI

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference46 articles.

1. The Maillard reaction;Ames,1992

2. Baier, S., Given, P., Kanjanapongkul, K., & Weiss, J. (2013). Formation of conjugated protein by electrospinning. US patent number US 20130264731A1.

3. Automating a 96-well microtiter plate assay for quick analysis of chemically available lysine in foods;Barba;Food Analytical Methods,2012

4. Pulse proteins: Processing, characterization, functional properties and applications in food and feed;Boye;Food Research International,2010

5. Improved the emulsion stability of phosvitin from hen egg yolk against different pH by the covalent attachment with dextran;Chen;Food Hydrocolloids,2014

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