Glycation a promising method for food protein modification: Physicochemical properties and structure, a review

J Liu, Q Ru, Y Ding - Food Research International, 2012 - Elsevier
Glycation, otherwise known as Maillard reaction, endows food proteins with improved
functional properties, such as solubility, water retention capacity, gelling capacity, and …
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[引用][C] Glycation a promising method for food protein modification: Physicochemical properties and structure, a review

J LIU, Q RU, Y DING - Food research international, 2012 - pascal-francis.inist.fr
Glycation a promising method for food protein modification: Physicochemical properties and
structure, a review CNRS Inist Pascal-Francis CNRS Pascal and Francis Bibliographic …

[引用][C] Glycation a promising method for food protein modification: Physicochemical properties and structure, a review

J Liu, Q Ru, Y Ding - Food Research International, 2012 - cir.nii.ac.jp
Glycation a promising method for food protein modification: Physicochemical properties and
structure, a review | CiNii Research CiNii 国立情報学研究所 学術情報ナビゲータ[サイニィ] 詳細 …

Glycation a promising method for food protein modification: Physicochemical properties and structure, a review

J Liu, Q Ru, Y Ding - Food Research International, 2012 - infona.pl
Glycation, otherwise known as Maillard reaction, endows food proteins with improved
functional properties, such as solubility, water retention capacity, gelling capacity, and …