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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書誌詳細

主要な著者:	Ines Kutzli, Jochen Weiss, Monika Gibis
フォーマット:	Artigo
言語:	Inglês
出版事項:	MDPI AG 2021-02-01
シリーズ:	Foods
主題:	Maillard reaction protein-polysaccharide conjugate plant proteins techno-functionality application Amadori products
オンライン･アクセス:	https://www.mdpi.com/2304-8158/10/2/376
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