Fabrication and characterisation of soy protein isolate-grafted dextran biopolymer: A novel ingredient in spray-dried soy beverage formulation-Reference-Cited by-同舟云学术

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Fabrication and characterisation of soy protein isolate-grafted dextran biopolymer: A novel ingredient in spray-dried soy beverage formulation

Published:2017-09 Issue: Volume:102 Page:297-307
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Boostani Sareh,Aminlari Mahmoud,Moosavi-nasab Marzieh,Niakosari Mehrdad,Mesbahi Gholamreza

Funder

Shiraz University Research Council

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference57 articles.

1. Creating proteins with novel functionality via the Maillard reaction: a review;Oliver;Crit. Rev. Food Sci. Nutr.,2006

2. Food protein-polysaccharide conjugates obtained via the Maillard reaction: a Review;de Oliveira;Crit. Rev. Food Sci. Nutr.,2016

3. Industrial applications of Maillard-type protein-polysaccharide conjugates;Kato;Food Sci. Technol. Res.,2002

4. Glycation a promising method for food protein modification: physicochemical properties and structure a review;Liu;Food Res. Int.,2012

5. Properties and applications of soy proteins;Nishinari,2012

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