Effect of glycosylation with gum Arabic by Maillard...

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Carbohydrate Polymers 2016 / 11

Effect of glycosylation with gum Arabic by Maillard reaction in a liquid system on the emulsifying properties of canola protein isolate

Pirestani, Safoura, Nasirpour, Ali, Keramat, Javad, Desobry, Stéphane, Jasniewski, Jordane
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Language:
english
Journal:
Carbohydrate Polymers
DOI:
10.1016/j.carbpol.2016.11.044
Date:
November, 2016
File:
PDF, 503 KB
english, 2016
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