Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application

Plant proteins are being considered to become the most important protein source of the future, and to do so, they must be able to replace the animal-derived proteins currently in use as techno-functional food ingredients. This poses challenges because plant proteins are oftentimes storage proteins w...

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Principais autores:	Ines Kutzli, Jochen Weiss, Monika Gibis
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2021-02-01
coleção:	Foods
Assuntos:	Maillard reaction protein-polysaccharide conjugate plant proteins techno-functionality application Amadori products
Acesso em linha:	https://www.mdpi.com/2304-8158/10/2/376
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