Effects of different physical factors on potato protein-chitosan complexes considering Hofmeister series and Maillard reaction.

Yuan, Ruoyun; Liu, Yao; Zhou, Xue; Song, Ruxin; Ma, Chengye; Chen, Shanfeng; Li, Hongjun; Wang, Chenjie

Yuan, Ruoyun; Liu, Yao; Zhou, Xue; Song, Ruxin; Ma, Chengye; Chen, Shanfeng; Li, Hongjun; Wang, Chenjie.

Afiliação

Yuan R; School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China.
Liu Y; School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China.
Zhou X; School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China.
Song R; School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China.
Ma C; School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China.
Chen S; School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China.
Li H; School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China.
Wang C; School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China.

J Sci Food Agric ; 103(12): 5811-5818, 2023 Sep.

Article em En | MEDLINE | ID: mdl-37092328

Assuntos

Quitosana; Solanum tuberosum; Quitosana/química; Reação de Maillard; Solanum tuberosum/química; Temperatura; Íons; Cloreto de Sódio

Palavras-chave

Hofmeister series; Maillard reaction; complex; interaction; potato protein

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Solanum tuberosum / Quitosana Idioma: En Revista: J Sci Food Agric Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China

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