Maillard reaction of oat β-glucan and the rheological property of its amino acid/peptide conjugates

Maillard reaction of oat β-glucan and the rheological property of its amino acid/peptide conjugates

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 76, March 2018, Pages 30-34

Tao Sun, Honglei Xu, Hui Zhang, Huihuang Ding, Steve Cui, Jing Xie, Bin Xue, Xinyi Hua,