Improvement of emulsifying properties of oat protein isolate-dextran conjugates by glycation

Carbohydrate Polymers

Volumn 127, Issue , 2015, Pages 168-175

  Zhang, Bei ^a   Guo, Xiaona ^a   Zhu, Kexue ^a   Peng, Wei ^a   Zhou, Huiming ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Conjugates; Dextran; Emulsifying properties; Oat protein

Indexed keywords

DEXTRAN; DROPS; GLYCOSYLATION; IONIC STRENGTH; PARTICLE SIZE; POLYETHYLENES; PROTEINS;

AVERAGE PARTICLE SIZE; CONFOCAL LASER SCANNING MICROSCOPY; CONJUGATES; COVALENT ATTACHMENT; EMULSIFYING PROPERTY; ENVIRONMENTAL STRESS; GLYCATION REACTION; HOMOGENIZATION PRESSURES;

EMULSIFICATION;

DEXTRAN; EMULSIFYING AGENT; EMULSION; VEGETABLE PROTEIN;

AVENA; CHEMISTRY; EMULSION;

AVENA; DEXTRANS; EMULSIFYING AGENTS; EMULSIONS; PLANT PROTEINS;

EID: 84926509990     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2015.03.072     Document Type: Article

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