Characteristics and functional properties of buckwheat protein-sugar Schiff base complexes

LWT

Volumn 51, Issue 2, 2013, Pages 397-404

  Guo, Xiaona ^a   Xiong, Youling L ^b  

^a JIANGNAN UNIVERSITY   (China)

^b UNIVERSITY OF KENTUCKY   (United States)

Author keywords

Buckwheat protein; Emulsifying properties; Maillard reaction; Protein polysaccharide conjugation; Solubility

Indexed keywords

CROPS; DEXTRAN; EMULSIFICATION; FRUCTOSE; GLUCOSE; SOLUBILITY; SOLUTIONS; THERMODYNAMIC STABILITY;

BUCKWHEAT PROTEIN; CHARACTERISTIC PROPERTIES; EMULSIFYING PROPERTY; FREE AMINES; FUNCTIONAL PROPERTIES; MAILLARD; MAILLARD REACTION; MALTODEXTRINS; PROTEIN-POLYSACCHARIDE CONJUGATION; SCHIFF BASE COMPLEXES;

PROTEINS;

EID: 84872599942     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.12.003     Document Type: Article

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