Preparation and characterization of the soybean protein isolate – chitosan oligosaccharide Maillard reaction products via wet‐heating
Author:
Affiliation:
1. College of Food Science and Engineering Qingdao Agricultural University Qingdao People's Republic of China
2. School of Food Science and Engineering South China University of Technology Guangzhou People's Republic of China
Funder
National Natural Science Foundation of China
Publisher
Hindawi Limited
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16809
Reference36 articles.
1. Effect of glucose substitution by low-molecular weight chitosan-derivatives on functional, structural and antioxidant properties of maillard reaction-crosslinked chitosan-based films
2. Thermal denaturation of mixtures of α-lactalbumin and β-lactoglobulin: a differential scanning calorimetric study
3. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding
4. Antioxidative properties of a chitosan–glucose Maillard reaction product and its effect on pork qualities during refrigerated storage
5. Acrylamide and 5-hydroxymethylfurfural in thermally treated non-wheat flours and respective breads
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