Effect of glycosylation with gum Arabic by Maillard reaction in a liquid system on the emulsifying properties of canola protein isolate

Carbohydrate Polymers

Volumn 157, Issue , 2017, Pages 1620-1627

  Pirestani, Safoura ^a   Nasirpour, Ali ^a   Keramat, Javad ^a   Desobry, Stéphane ^b   Jasniewski, Jordane ^b  

^a ISFAHAN UNIVERSITY OF TECHNOLOGY   (Iran)

^b UNIVERSITÉ DE LORRAINE   (France)

Author keywords

Acacia gum; Canola protein isolate; Glycation; Maillard reaction; Rheological properties; Wet heating

Indexed keywords

ADHESIVES; BIOMOLECULES; BIOPOLYMERS; CHEMICAL REACTIONS; DROPS; EMULSIONS; GLYCOSYLATION; MIXTURES; OILS AND FATS; PROTEINS;

ACACIA GUM; CANOLA PROTEIN ISOLATES; GLYCATION; MAILLARD REACTION; RHEOLOGICAL PROPERTY;

EMULSIFICATION;

EID: 85006049183     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2016.11.044     Document Type: Article

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