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Effects of Maillard reaction on physicochemical and functional properties of walnut protein isolate
In this study, the Maillard reaction (MR) of glucose was applied to improve the physicochemical and functional properties of walnut protein isolate (WNPI). The MR products (MRPs) were prepared with glucose at 0 h (MRP0), 1 h (MRP1), 2 h (MRP2) and 3 h (MRP3) heating at 95 °C. The Infra-Red spectrum...
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| Publicado en: | Food Sci Biotechnol |
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| Main Authors: | , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Springer Singapore
2019
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6811473/ https://ncbi.nlm.nih.gov/pubmed/31695937 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-019-00590-z |
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