The structural modification of pea protein concentrate with gum Arabic by controlled Maillard reaction enhances its functional properties and flavor attributes

Food Hydrocolloids

Volumn 92, Issue , 2019, Pages 30-40

  Zha, Fengchao ^a   Dong, Shiyuan ^b   Rao, Jiajia ^a   Chen, Bingcan ^a  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

^b OCEAN UNIVERSITY OF CHINA   (China)

Author keywords

Beany flavors; Emulsions; Plant proteins; Polysaccharides; Steric hindrance

Indexed keywords

EID: 85060943864     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2019.01.046     Document Type: Article

References (40)

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