Pea protein isolate-inulin conjugates prepared by pH-shift treatment and ultrasonic-enhanced glycosylation: Structural and functional properties
Wen Jiang, Yiyang Wang, Cuicui Ma, David Julian McClements, Fuguo Liu, Xuebo Liu
Topics & Concepts
Pea proteinInulinIsoelectric pointMaillard reactionSolubilityChemistryGlycosylationGlycationConjugateChromatographyFunctional foodFood scienceBiochemistryOrganic chemistryMathematicsReceptorEnzymeMathematical analysisProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product Quality