Title: Modification of soy protein hydrolysates by Maillard reaction: Effects of carbohydrate chain length on structural and interfacial properties.
作者:管理员  来源:食品科学与技术国家重点实验室  发布日期:2016/09/27 15:53:35  浏览次数:

Title: Modification of soy protein hydrolysates by Maillard reaction: Effects of carbohydrate chain length on structural and interfacial properties.

Author(s): Li WW, Zhao HB, He ZY, Zeng MM, Qin F, Chen J*

Source: Colloids and Surfaces B: Biointerfaces Volume 138, Pages 70-77 Published: 1 February 2016

IF: 3.902 DOI: 10.1016/j.colsurfb.2015.11.038