Microwave-assisted maillard reaction between rice protein and dextran induces structural changes and functional improvements

作者：Yunhui Cheng, Daichen Mu, Jiao Ye, Zhou Xu, Mao‐Long Chen · 发表于：Journal of Cereal Science · 年份：2020 · DOI：10.1016/j.jcs.2020.103134 · 被引用次数：86 · 研究领域：Proteins in Food Systems、Advanced Glycation End Products research、Food Chemistry and Fat Analysis