Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application

Plant proteins are being considered to become the most important protein source of the future, and to do so, they must be able to replace the animal-derived proteins currently in use as techno-functional food ingredients. This poses challenges because plant proteins are oftentimes storage proteins w...

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Detalles Bibliográficos
Autores principales: Kutzli, Ines, Weiss, Jochen, Gibis, Monika
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7915956/
https://www.ncbi.nlm.nih.gov/pubmed/33572281
http://dx.doi.org/10.3390/foods10020376

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7915956/
https://www.ncbi.nlm.nih.gov/pubmed/33572281
http://dx.doi.org/10.3390/foods10020376

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