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Effects of Maillard reaction conditions on the functional properties of WPI chitosan oligosaccharide conjugates.
Zheng, Zhe; Luo, Yongkang; Yao, Lei; Lu, Jing; Bu, Guanhao.
Affiliation
  • Zheng Z; Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 People's Republic of China.
  • Luo Y; Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 People's Republic of China.
  • Yao L; Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 People's Republic of China.
  • Lu J; Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 People's Republic of China.
  • Bu G; Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 People's Republic of China.
J Food Sci Technol ; 51(12): 3794-802, 2014 Dec.
Article in En | MEDLINE | ID: mdl-25477646
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Full text: 1 Collection: 01-internacional Database: MEDLINE Type of study: Prognostic_studies Language: En Journal: J Food Sci Technol Year: 2014 Document type: Article Country of publication: India
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Full text: 1 Collection: 01-internacional Database: MEDLINE Type of study: Prognostic_studies Language: En Journal: J Food Sci Technol Year: 2014 Document type: Article Country of publication: India