Improvement of functional properties of acid-precipitated soy protein by the attachment of dextran through maillard reaction

International Journal of Food Science and Technology

Volumn 44, Issue 11, 2009, Pages 2296-2302

  Qi, Jun Ru ^a   Yang, Xiao Quan ^a   Liao, Jin Song ^b  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b SOUTH CHINA NORMAL UNIVERSITY   (China)

Author keywords

Acid precipitated soy protein; Amadori rearrangement; Conjugates; Dextran; Functional properties; Maillard reaction

Indexed keywords

GLYCINE MAX;

EID: 70350214654     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.02073.x     Document Type: Article

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