Characteristics of Zein-Dextran Conjugates Prepared by Ultrasound-assisted Maillard Reaction
Zein, the main storage protein of corn, exhibits limited applications in the food industry due to its poor solubility. To enhance the solubility of zein and improve its functional properties, ultrasound-assisted Maillard reaction was performed to prepare zein-dextran (Dex) conjugates with zein and D...
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| Principais autores: | , , , , , |
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| Format: | Artigo |
| Sprog: | Chinês |
| Udgivet: |
The editorial department of Science and Technology of Food Industry
2026-01-01
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| Serier: | Shipin gongye ke-ji |
| Fag: | |
| Online adgang: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2025030095 |
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