Changes in the structural and physicochemical properties of wheat gliadin and maize amylopectin conjugates induced by dry‐heating
Author:
Affiliation:
1. College of Food Science Southwest University Chongqing China
2. Research Center of Food Storage & Logistics Southwest University Chongqing China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16252
Reference46 articles.
1. Fabrication and characterisation of soy protein isolate-grafted dextran biopolymer: A novel ingredient in spray-dried soy beverage formulation
2. Effects of heat treatment and glucono-δ-lactone-induced acidification on characteristics of soy protein isolate
3. Ultrasonic treatment affects emulsifying properties and molecular flexibility of soybean protein isolate-glucose conjugates
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