Modification of soy protein hydrolysates by Maillard reaction: Effects of carbohydrate chain length on structural and interfacial properties - Li, Weiwei; Zhao, Haibo; He, Zhiyong; Zeng, Maomao; Qin, Fang; Chen, Jie (Colloids and surfaces, B, Biointerfaces, 2016)
Keywords: Adsorption; amino acid composition; Carbohydrates; Carbohydrates - chemistry; Chain reactions; Chains; colloids; Confocal laser scanning microscopy; Conjugates; Dextran; Dextrans - chemistry; Dextrans - metabolism; Emulsifying property; emulsions; Emulsions - chemistry; Flocculation; Glycosylation; Hydrolysates; Interfacial shear rheology; Maillard Reaction; Microscopy, Confocal; Models, Chemical; modulus of elasticity; oil-water interface; Oils - chemistry; Peptides; Peptides - chemistry; Peptides - metabolism; Protein Hydrolysates - chemistry; Protein Hydrolysates - metabolism; Rheology; Soy peptide; soy protein hydrolysates; Soybean Proteins - chemistry; Soybean Proteins - metabolism; sugars; Surface chemistry; Surface Properties; viscoelasticity; Water - chemistry; Dextran; Emulsifying property; Maillard reaction; Interfacial shear rheology; Soy peptide; Confocal laser scanning microscopy