Glycosylation of rice protein with dextran via the Maillard reaction in a macromolecular crowding condition to improve solubility
Yunhui Cheng, Daichen Mu, Yan-Ying Feng, Zhou Xu, Wen Li, Mao‐Long Chen, Jiao Ye
Topics & Concepts
Maillard reactionDextranSolubilityChemistryChromatographyCovalent bondConjugateSize-exclusion chromatographyMacromoleculePolysaccharidePolyacrylamide gel electrophoresisOrganic chemistryBiochemistryEnzymeMathematical analysisMathematicsProteins in Food SystemsFood Chemistry and Fat AnalysisFood composition and properties