Effect of ultrasonic pretreatment on physicochemical characteristics and rheological properties of soy protein/sugar Maillard reaction products

Journal of Food Science and Technology

Volumn 53, Issue 5, 2016, Pages 2342-2351

  Zhao, Cheng Bin ^a   Zhou, Lin Yi ^a   Liu, Jin Yang ^a   Zhang, Yao ^a   Chen, Yang ^a   Wu, Fei ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

Author keywords

Maillard reaction; Rheological properties; Soybean protein; Sugar; Ultrasonic pretreatment

Indexed keywords

CHEMICAL REACTIONS; GLYCOSYLATION; PARTICLE SIZE; PROTEINS; REACTION PRODUCTS; RHEOLOGY; SUGARS;

DYNAMIC OSCILLATORY RHEOMETRY; FLUORESCENCE SPECTROPHOTOMETRY; MAILLARD REACTION; PHYSICOCHEMICAL CHARACTERISTICS; RHEOLOGICAL PROPERTY; SOYBEAN PROTEIN ISOLATES (SPI); SOYBEAN PROTEINS; ULTRASONIC PRETREATMENT;

PARTICLE SIZE ANALYSIS;

EID: 84965076177     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-016-2206-z     Document Type: Article

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