Formation of soy protein isolate-dextran conjugates by moderate Maillard reaction in macromolecular crowding conditions. [electronic resource]
Producer: 20130604Description: 316-23 p. digitalISSN:- 1097-0010
- Calorimetry, Differential Scanning
- Chemical Phenomena
- Circular Dichroism
- Dextrans -- chemistry
- Dietary Carbohydrates -- analysis
- Emulsions
- Food Technology
- Food, Formulated -- analysis
- Glycosylation
- Hot Temperature
- Hydrogen-Ion Concentration
- Maillard Reaction
- Mechanical Phenomena
- Plant Proteins, Dietary -- chemistry
- Pliability
- Protein Stability
- Protein Structure, Secondary
- Protein Structure, Tertiary
- Soybean Proteins -- chemistry
- Time Factors
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Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't
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