Maillard reaction between high-intensity ultrasound pre-treated pea protein isolate and glucose: Impact of reaction time and pH on the conjugation process and the properties of conjugates
Kun Gao, Yixiang Xu, Jiajia Rao, Bingcan Chen
Topics & Concepts
Maillard reactionChemistryBrowningSolubilityConjugateAqueous solutionChromatographyParticle sizeNuclear chemistryBiochemistryOrganic chemistryMathematical analysisMathematicsPhysical chemistryProteins in Food SystemsAdvanced Glycation End Products researchMicroencapsulation and Drying Processes