Protein/polysaccharide conjugation via Maillard reactions in an aqueous media: Impact of protein type, reaction time and temperature
Tuğba Dursun Çapar, Hasan Yalçın
Topics & Concepts
Maillard reactionChemistryBrowningPolysaccharidePea proteinConjugateAqueous solutionSolubilityYield (engineering)ChromatographyOrganic chemistryFood scienceMaterials scienceMathematical analysisMathematicsMetallurgyAdvanced Glycation End Products researchProteins in Food SystemsFood Chemistry and Fat Analysis