Zhuo, Xiu-Ying <br/><br/>
Formation of soy protein isolate-dextran conjugates by moderate Maillard reaction in macromolecular crowding conditions.  [electronic resource] 

 -  Journal of the science of food and agriculture  Jan 2013 
 - 316-23 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1097-0010 
<br/><br/><label>Standard No.: </label>10.1002/jsfa.5760  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Calorimetry, Differential Scanning<br/>Chemical Phenomena<br/>Circular Dichroism<br/>Dextrans--chemistry<br/>Dietary Carbohydrates--analysis<br/>Emulsions<br/>Food Technology<br/>Food, Formulated--analysis<br/>Glycosylation<br/>Hot Temperature<br/>Hydrogen-Ion Concentration<br/>Maillard Reaction<br/>Mechanical Phenomena<br/>Plant Proteins, Dietary--chemistry<br/>Pliability<br/>Protein Stability<br/>Protein Structure, Secondary<br/>Protein Structure, Tertiary<br/>Soybean Proteins--chemistry<br/>Time Factors