Microwave-assisted maillard reaction between rice protein and dextran induces structural changes and functional improvements
Yunhui Cheng, Daichen Mu, Jiao Ye, Zhou Xu, Mao‐Long Chen
Topics & Concepts
Maillard reactionChemistryDextranSolubilityFourier transform infrared spectroscopyRice proteinMicrowaveChemical structureInfrared spectroscopyOrganic chemistryNuclear chemistryFood scienceChemical engineeringQuantum mechanicsPhysicsEngineeringProteins in Food SystemsAdvanced Glycation End Products researchFood Chemistry and Fat Analysis