The structural modification of pea protein concentrate with gum Arabic by controlled Maillard reaction enhances its functional properties and flavor attributes-Reference-Cited by-同舟云学术

The structural modification of pea protein concentrate with gum Arabic by controlled Maillard reaction enhances its functional properties and flavor attributes

Published:2019-07 Issue: Volume:92 Page:30-40
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Zha Fengchao,Dong Shiyuan,Rao Jiajia,Chen Bingcan

Funder

China Scholarship CouncilChina Scholarship Council (CSC)

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference40 articles.

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4. Functional properties of pea (Pisum sativum, L.) protein isolates modified with chymosin;Barać;International Journal of Molecular Sciences,2011

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

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