Maillard reaction of oat β-glucan and the rheological property of its amino acid/peptide conjugates - Concepedia

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Maillard reaction of oat β-glucan and the rheological property of its amino acid/peptide conjugates

30

Citations

20

References

2017

Year

Tao Sun, Honglei Xu, Hui Zhang, Huihuang Ding, Steve W. Cui, Jing Xie, Bin Xue, Xinyi Hua

Food Hydrocolloids

Food ChemistryEngineeringBiochemistryGlycobiologyBiotechnologyRheological PropertyPolysaccharideCarbohydrate-protein InteractionFood ProcessingMaillard ReactionAmino Acid/peptide ConjugatesBiomolecular EngineeringHealth Sciences

References

	Year	Citations

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