Effect of ultrasonic assisted grafting on the structural and functional properties of mung bean protein isolate conjugated with maltodextrin through maillard reaction
Somayeh Aziznia, Gholamreza Askari, Zahra Emam‐Djomeh, Maryam Salami
Topics & Concepts
Maillard reactionChemistryAbsorbanceConjugated systemSonicationGlycationConjugateCovalent bondMaltodextrinNuclear chemistryGlycosylationChromatographyUltrasoundOrganic chemistryBiochemistryPolymerMathematical analysisAcousticsSpray dryingPhysicsMathematicsReceptorProteins in Food SystemsFood composition and propertiesMicroencapsulation and Drying Processes