Effect of Maillard reaction conditions on the solubility and molecular properties of wheat gluten-maltose conjugates.

Song, Yongling; Yang, Shaoming; Li, Jianghe.

Afiliação

Song Y; Henan Key Laboratory of Cereal Resource Transformation and Utilization School of Food Science and Technology Henan University of Technology Zhengzhou China.
Yang S; Henan Key Laboratory of Cereal Resource Transformation and Utilization School of Food Science and Technology Henan University of Technology Zhengzhou China.
Li J; Henan Key Laboratory of Cereal Resource Transformation and Utilization School of Food Science and Technology Henan University of Technology Zhengzhou China.

Food Sci Nutr ; 8(11): 5898-5906, 2020 Nov.

Article em En | MEDLINE | ID: mdl-33282241