Á lódáil...
Hydrolysis of Whey Protein-Dextran Glycates Made Using the Maillard Reaction
Protein-polysaccharide glycates are food ingredients that use the Maillard reaction to form a Schiff base linkage between the carbonyl of a polysaccharide and the free amino moiety of a protein. Glycates are excellent emulsification, foaming, and gelling agents in foods and improve protein solubilit...
Na minha lista:
| Foilsithe in: | Foods |
|---|---|
| Main Authors: | , |
| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe: |
MDPI
2019
|
| Ábhair: | |
| Rochtain Ar Líne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6963623/ https://ncbi.nlm.nih.gov/pubmed/31847495 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8120686 |
| Clibeanna: |
Cuir Clib Leis
Gan Chlibeanna, Bí ar an gcéad duine leis an taifead seo a chlibeáil!
|