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Water-soluble fraction of pea protein isolate is critical for the functionality of protein-glucose conjugates obtained via wet-heating Maillard reaction

Kun Gao, Liuyi Chang, Yixiang Xu, Jiajia Rao, Bingcan Chen

2023Food Research International24 citationsDOI

Topics & Concepts

Maillard reactionSolubilityGlycationChemistryPea proteinConjugateFraction (chemistry)ChromatographyRheologyAdsorptionConjugated systemFood scienceBiochemistryOrganic chemistryPolymerMaterials scienceComposite materialMathematical analysisMathematicsReceptorProteins in Food SystemsMicroencapsulation and Drying ProcessesFood Chemistry and Fat Analysis
Water-soluble fraction of pea protein isolate is critical for the functionality of protein-glucose conjugates obtained via wet-heating Maillard reaction | Litcius