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Improvement of Foaming and Emulsifying Properties of Gluten by Conjugation with Fructose through Mai
[期刊论文] 作者：SONG Yongling,QIN Ruiqi,YANG S,
来源：粮油科技：英文版 年份：2018
Gluten has poor emulsifying and foaming ability due to its amino acid composition. In this study, Maillard reaction was used to improve the emulsifying and foam...
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