Ultrasound–accelerated Maillard reaction to improve functional and antioxidant properties of hemp protein–carboxymethyl chitosan conjugates as a future food ingredient
Nareekan Chaiwong, Mohsen Gavahian, Pavalee Chompoorat Tridtitanakiat, Phatthanaphong Therdtatha, Churairat Moukamnerd, Noppol Leksawasdi, Yuthana Phimolsiripol
Topics & Concepts
Maillard reactionIngredientConjugateChitosanAntioxidantChemistryFunctional foodFood scienceActive ingredientUltrasoundBiochemistryPharmacologyBiologyMedicineMathematicsRadiologyMathematical analysisAdvanced Glycation End Products researchProteins in Food SystemsProtein Hydrolysis and Bioactive Peptides