Glycosylation of rice protein with dextran via the Maillard reaction in a macromolecular crowding condition to improve solubility

作者：Yunhui Cheng, Daichen Mu, Yan-Ying Feng, Zhou Xu, Wen Li, Mao‐Long Chen, Jiao Ye · 发表于：Journal of Cereal Science · 年份：2021 · DOI：10.1016/j.jcs.2021.103374 · 被引用次数：88 · 研究领域：Proteins in Food Systems、Food Chemistry and Fat Analysis、Food composition and properties