Effects of microwave heating on the protein structure, digestion properties and Maillard products of gluten
Shuyu Xiang, Huifang Zou, Yuhuan Liu, Roger Ruan
Topics & Concepts
Maillard reactionChemistryGlutenFood scienceAmino acidMelanoidinSugarPleiotrophinGlyoxalBiochemistryOrganic chemistryReceptorGrowth factorProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product QualityProbiotics and Fermented Foods