Improved solubility and emulsifying properties of pea protein by microwave-Maillard reaction
Yanan Chen, Di Wu, Xitong Chen, Peng Zhang, Guowen Zhang, Xing Hu
Topics & Concepts
Maillard reactionSolubilityChemistryMicrowavePea proteinChromatographyFood scienceOrganic chemistryChemical engineeringEngineeringTelecommunicationsProteins in Food SystemsFood Chemistry and Fat AnalysisFood composition and properties