Impact of dextran conjugation on physicochemical and gelling properties of sweet potato protein through Maillard reaction-Reference-Cited by-同舟云学术

Impact of dextran conjugation on physicochemical and gelling properties of sweet potato protein through Maillard reaction

Published:2020-10-15 Issue:4 Volume:56 Page:1661-1670
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Arogundade Lawrence A.¹²³^ORCID,Mu Tai‐Hua¹²^ORCID,Zhang Miao¹²^ORCID,Khan Nasir M.¹²⁴^ORCID

Affiliation:

1. Laboratory of Food Chemistry and Nutrition Science Institute of Food Science and Technology Chinese Academy of Agricultural Sciences No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109 Beijing100193China

2. Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109 Beijing100193China

3. Chemistry Department College of Physical Sciences Federal University of Agriculture Alabata Abeokuta Ogun State110109Nigeria

4. Department of Chemistry Shaheed Benazir Bhutto University Dir18000Pakistan

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14787

Reference37 articles.

1. Structural, physicochemical and interfacial stabilisation properties of ultrafiltered African yam bean (Sphenostylis stenocarpa) protein isolate compared with those of isoelectric protein isolate

2. Heat-induced gelation properties of isoelectric and ultrafiltered sweet potato protein isolate and their gel microstructure

3. Nutrition, gelation rheology and gel microstructure of isoelectric and ultrafiltered/diafiltered African yam bean (Sphenostylis stenocarpa) protein isolates