Improvement of functional properties of peanut protein isolate by conjugation with dextran through Maillard reaction
Reaction mixtures containing peanut protein isolate (PPI) and dextran (1: 1 weight ratio)
were dry-heated at 60° C and 79% relative humidity for 7days. SDS–PAGE analysis …
were dry-heated at 60° C and 79% relative humidity for 7days. SDS–PAGE analysis …
Improvement of functional properties of peanut protein isolate by conjugation with dextran through Maillard reaction.
LY Liu Yan, ZGL Zhao GuanLi, ZMM Zhao MouMing… - 2012 - cabidigitallibrary.org
Reaction mixtures containing peanut protein isolate (PPI) and dextran (1: 1 weight ratio)
were dry-heated at 60° C and 79% relative humidity for 7 days. SDS-PAGE analysis …
were dry-heated at 60° C and 79% relative humidity for 7 days. SDS-PAGE analysis …
Improvement of functional properties of peanut protein isolate by conjugation with dextran through Maillard reaction
Y Liu, G Zhao, M Zhao, J Ren, B Yang - Food Chemistry, 2012 - infona.pl
Reaction mixtures containing peanut protein isolate (PPI) and dextran (1: 1 weight ratio)
were dry-heated at 60° C and 79% relative humidity for 7days. SDS–PAGE analysis …
were dry-heated at 60° C and 79% relative humidity for 7days. SDS–PAGE analysis …
[PDF][PDF] Improvement of functional properties of peanut protein isolate by conjugation with dextran through Maillard reaction
Y Liu, G Zhao, M Zhao, J Ren, B Yang - Food Chemistry, 2012 - academia.edu
abstract Reaction mixtures containing peanut protein isolate (PPI) and dextran (1: 1 weight
ratio) were dry-heated at 60 C and 79% relative humidity for 7 days. SDS–PAGE analysis …
ratio) were dry-heated at 60 C and 79% relative humidity for 7 days. SDS–PAGE analysis …
[引用][C] Improvement of functional properties of peanut protein isolate by conjugation with dextran through Maillard reaction
Y Liu, G Zhao, M Zhao, J Ren, B Yang - Food Chemistry, 2012 - cir.nii.ac.jp
Improvement of functional properties of peanut protein isolate by conjugation with dextran
through Maillard reaction | CiNii Research CiNii 国立情報学研究所 学術情報ナビゲータ[サイニィ …
through Maillard reaction | CiNii Research CiNii 国立情報学研究所 学術情報ナビゲータ[サイニィ …
Improvement of functional properties of peanut protein isolate by conjugation with dextran through Maillard reaction
Y Liu, G Zhao, M Zhao, J Ren, B Yang - Food Chemistry, 2012 - infona.pl
Reaction mixtures containing peanut protein isolate (PPI) and dextran (1: 1 weight ratio)
were dry-heated at 60° C and 79% relative humidity for 7days. SDS–PAGE analysis …
were dry-heated at 60° C and 79% relative humidity for 7days. SDS–PAGE analysis …
[PDF][PDF] Improvement of functional properties of peanut protein isolate by conjugation with dextran through Maillard reaction
Y Liu, G Zhao, M Zhao, J Ren, B Yang - Food Chemistry, 2012 - academia.edu
abstract Reaction mixtures containing peanut protein isolate (PPI) and dextran (1: 1 weight
ratio) were dry-heated at 60 C and 79% relative humidity for 7 days. SDS–PAGE analysis …
ratio) were dry-heated at 60 C and 79% relative humidity for 7 days. SDS–PAGE analysis …