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

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Author Spotlight: In Silico Creation and Impact of Carbonylated Amino Acids on Protein Structure and Function
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Author Spotlight: In Silico Creation and Impact of Carbonylated Amino Acids on Protein Structure and Function

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Weiwei Li1, Haibo Zhao1, Zhiyong He1

  • 1Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.

Colloids and Surfaces. B, Biointerfaces
|December 15, 2015
PubMed

Keywords:
Confocal laser scanning microscopyDextranEmulsifying propertyInterfacial shear rheologyMaillard reactionSoy peptide

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