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Improvement of emulsifying properties of oat protein isolate-dextran conjugates by glycation

Bei Zhang1, Xiaona Guo1, Kexue Zhu1

  • 1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center for Modern Grain Circulation and Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China.

Carbohydrate Polymers
|May 13, 2015
PubMed

Keywords:
ConjugatesDextranEmulsifying propertiesOat protein

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