Comparative studies on the physicochemical properties of peanut protein isolate–polysaccharide conjugates prepared by ultrasonic treatment or classical heating - Li, Chen; Xue, Haoran; Chen, Zhiyan; Ding, Qiao; Wang, Xingguo (Food research international, 2014)
Keywords: arginine; Biological and medical sciences; color; Conjugates; Dextran; Dextrans; emulsifying properties; Food industries; Fundamental and applied biological sciences. Psychology; Glycation; Gum Arabic; heat; Heating; hydrophobicity; lysine; molecular weight; peanut protein; Peanut protein isolate; Peanuts; Polysaccharides; protein isolates; Proteins; Solubility; Ultrasonic treatment; ultrasonics; Dextran; Peanut protein isolate; Gum Arabic; Glycation; Ultrasonic treatment; Peanut; Food additive; Gum arabic; Protein isolate; Gelling agent; Heating; Polysaccharide; Comparative study; Physicochemical properties