[HTML][HTML] Glycation of plant proteins via maillard reaction: reaction chemistry, technofunctional properties, and potential food application

I Kutzli, J Weiss, M Gibis - Foods, 2021 - mdpi.com
Plant proteins are being considered to become the most important protein source of the
future, and to do so, they must be able to replace the animal-derived proteins currently in …

Glycation of plant proteins via maillard reaction: Reaction chemistry, technofunctional properties, and potential food application

I Kutzli, J Weiss, M Gibis - Foods, 2021 - research-collection.ethz.ch
Plant proteins are being considered to become the most important protein source of the
future, and to do so, they must be able to replace the animal-derived proteins currently in …

Glycation of Plant Proteins via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application

I Kutzli, J Weiss, M Gibis - 2020 - preprints.org
Plant proteins being considered to become the most important protein source of the future,
they must be able to replace the animal-derived proteins currently in use as technofunctional …

Glycation of plant proteins via Maillard reaction: reaction chemistry, technofunctional properties, and potential food application.

I Kutzli, J Weiss, M Gibis - 2021 - cabidigitallibrary.org
Plant proteins are being considered to become the most important protein source of the
future, and to do so, they must be able to replace the animal-derived proteins currently in …

Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application.

I Kutzli, J Weiss, M Gibis, C Delgado-Andrade - Foods, 2021 - search.ebscohost.com
Plant proteins are being considered to become the most important protein source of the
future, and to do so, they must be able to replace the animal-derived proteins currently in …

[PDF][PDF] Glycation of plant proteins via Maillard reaction: Reaction chemistry, technofunctional properties, and potential food ap-plication

I Kutzli, J Weiss, M Gibis - 2020 - scholar.archive.org
Plant proteins being considered to become the most important protein source of the future,
they must be able to replace the animal-derived proteins currently in use as technofunctional …

Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application

I Kutzli, J Weiss, M Gibis - Foods (Basel, Switzerland), 2021 - pubmed.ncbi.nlm.nih.gov
Plant proteins are being considered to become the most important protein source of the
future, and to do so, they must be able to replace the animal-derived proteins currently in …

Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application.

I Kutzli, J Weiss, M Gibis - Foods (Basel, Switzerland), 2021 - europepmc.org
Plant proteins are being considered to become the most important protein source of the
future, and to do so, they must be able to replace the animal-derived proteins currently in …

[HTML][HTML] Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application

I Kutzli, J Weiss, M Gibis - Foods, 2021 - ncbi.nlm.nih.gov
Plant proteins are being considered to become the most important protein source of the
future, and to do so, they must be able to replace the animal-derived proteins currently in …

Glycation of Plant Proteins via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application

I Kutzli, J Weiss, M Gibis - 2020 - europepmc.org
Plant proteins being considered to become the most important protein source of the future,
they must be able to replace the animal-derived proteins currently in use as technofunctional …