Concepedia

Structure and functional characteristics of rapeseed protein isolate-dextran conjugates

Wenjuan Qu, Xinxin Zhang, Xiao Jing Han, Zhiping Wang, Ronghai He, Haile Ma

Food Hydrocolloids · 2018 · 194 citations · 41 references

DOI

Concepts

References

41

Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid

Jens Adler‐Nissen · Journal of Agricultural and Food Chemistry · 1979 · 1.6K citations

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Structure and properties of carboxymethyl cellulose/soy protein isolate blend edible films crosslinked by Maillard reactions

Jun‐Feng Su, Zhen Huang, Xiaoyan Yuan et al. · Carbohydrate Polymers · 2009 · 670 citations

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Whey protein–maltodextrin conjugates as emulsifying agents: An alternative to gum arabic

Mahmood Akhtar, Eric Dickinson · Food Hydrocolloids · 2006 · 316 citations

, , +11

Characteristics and antioxidative activity of Maillard reaction products from a porcine plasma protein–glucose model system as influenced by pH

Wittayachai Lertittikul, Soottawat Benjakul, Munehiko Tanaka · Food Chemistry · 2005 · 310 citations

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Canola proteins: composition, extraction, functional properties, bioactivity, applications as a food ingredient and allergenicity – A practical and critical review

Mohammed Aïder, Chockry Barbana · Trends in Food Science & Technology · 2010 · 279 citations

, , +17