Effect of d-galactose on physicochemical and functional properties of soy protein isolate during Maillard reaction
Qiyun Zhang, Xin Long, Jing Xie, Bin Xue, Xiaohui Li, Jianhong Gan, Xiaojun Bian, Tao Sun
Topics & Concepts
Maillard reactionChemistryGalactoseSoy proteinSodium dodecyl sulfateChromatographySolubilityFood scienceOrganic chemistryBiochemistryProteins in Food SystemsAdvanced Glycation End Products researchFood Chemistry and Fat Analysis