Maillard-Reaction-Induced Modification and Aggregation of Proteins and Hardening of Texture in Protein Bar Model Systems
Author:
Affiliation:
1. Dept. of Food Science & Nutrition; Univ. of Minnesota; Saint Paul; MN; 55108; U.S.A.
2. State Key Laboratory of Food Science & Technology; Jiangnan Univ.; Wuxi; Jiangsu Province; 214122; China
Publisher
Wiley
Subject
Food Science
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4. The impact of Maillard cross-linking on soy proteins and tofu texture;Yasir;Food Chem,2007
5. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Anal Biochem,1976
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