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Food Research International

Volumn 34, Issue 2-3, 2001, Pages 127-132

Modification of ovalbumin with oligogalacturonic acids through the Maillard reaction

(5) Aoki, Takayoshi a Hiidome, Yuko a Sugimoto, Yasushi a Ibrahim, Hisham R a Kato, Yasuko b

a KAGOSHIMA UNIVERSITY (Japan)

b KAWASAKI UNIVERSITY OF MEDICAL WELFARE (Japan)

Author keywords

Emulsifying property; Heat stability; Maillard reaction; Oligogalacturonic acid; Ovalbumin

Indexed keywords

BROWNING REACTION; CHEMICAL MODIFICATION; HYDROLYSIS; INCUBATION; MALTOSE; OLIGOGALACTURONIC ACID; OLIGOSACCHARIDE; OVALBUMIN; PECTIC ACID; PECTIN; POLYGALACTURONASE; TEMPERATURE;

EID: 0035078651 PISSN: 09639969 EISSN: None Source Type: Journal
DOI: 10.1016/S0963-9969(00)00140-X Document Type: Article

Times cited : (42)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.