Changes in the structural and physicochemical properties of wheat gliadin and maize amylopectin conjugates induced by dry-heating.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food science"
DOI: 10.1111/1750-3841.16252
Abstract: The Maillard reaction (MR) has been known to modify proteins and optimize their physicochemical properties by conjugating with reducing sugars. The structure and physicochemical properties of wheat gliadin and maize amylopectin conjugates induced by MR… read more here.
Keywords: wheat gliadin; properties wheat; maize amylopectin; physicochemical properties ... See more keywords