Effect of ultrasound treatment on the wet heating Maillard reaction between β-conglycinin and maltodextrin and on the emulsifying properties of conjugates

European Food Research and Technology

Volumn 238, Issue 1, 2014, Pages 129-138

  Zhang, Bo ^a,b   Chi, Yujie J ^a,b   Li, Bing ^a,b  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^b BEIJING UNIVERSITY OF POSTS AND TELECOMMUNICATIONS   (China)

Author keywords

Conglycinin; Emulsifying properties; Maillard reaction; Maltodextrin; Ultrasound treatment

Indexed keywords

CONGLYCININ; EMULSIFYING PROPERTY; MAILLARD REACTION; MALTODEXTRINS; ULTRASOUND TREATMENTS;

AMINO ACIDS; EMULSIFICATION; GLYCOSYLATION; GRAFTING (CHEMICAL); HEAT TREATMENT; HEATING; HYDROPHOBICITY; IONIC STRENGTH; POLYSACCHARIDES; PROTEINS;

ULTRASONICS;

EID: 84891843385     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-013-2082-y     Document Type: Article

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