The role of heating time on the characteristics, functional properties and antioxidant activity of enzyme-hydrolyzed rice proteins-glucose Maillard reaction products
Qian Xiao, Meng Wai Woo, Ju-Wu Hu, Hua Xiong, Qiang Zhao
Topics & Concepts
Maillard reactionChemistryBrowningAntioxidantHydrolysisRice proteinHydrolysateFood scienceChromatographyBiochemistryOrganic chemistryProtein Hydrolysis and Bioactive PeptidesAdvanced Glycation End Products researchBiochemical effects in animals