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Glycation of soy proteins leads to a range of fractions with various supramolecular assemblies and surface activities.
Feng, Jilu; Berton-Carabin, Claire C; Ataç Mogol, Burçe; Schroën, Karin; Fogliano, Vincenzo.
Afiliação
  • Feng J; Food Quality and Design Group, Wageningen University and Research, Bornse Weilanden 9, Wageningen 6708 WG, the Netherlands; INRAE, UR BIA, F-44316 Nantes, France.
  • Berton-Carabin CC; INRAE, UR BIA, F-44316 Nantes, France; Food Process and Engineering Group, Wageningen University and Research, Bornse Weilanden 9, Wageningen 6708 WG, the Netherlands.
  • Ataç Mogol B; Food Quality and Design Group, Wageningen University and Research, Bornse Weilanden 9, Wageningen 6708 WG, the Netherlands.
  • Schroën K; Food Process and Engineering Group, Wageningen University and Research, Bornse Weilanden 9, Wageningen 6708 WG, the Netherlands.
  • Fogliano V; Food Quality and Design Group, Wageningen University and Research, Bornse Weilanden 9, Wageningen 6708 WG, the Netherlands. Electronic address: vincenzo.fogliano@wur.nl.
Food Chem ; 343: 128556, 2021 May 01.
Article em En | MEDLINE | ID: mdl-33183873
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Proteínas de Soja Idioma: En Revista: Food Chem Ano de publicação: 2021 Tipo de documento: Article País de afiliação: França
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Proteínas de Soja Idioma: En Revista: Food Chem Ano de publicação: 2021 Tipo de documento: Article País de afiliação: França