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Information Journal Paper

Title

FUNCTIONAL AND STABILITY PROFILE CHANGES OF SOY PROTEINS CROSS LINKED WITH DEXTRAN THROUGH NATURAL MAILLARD REACTION

Pages

  180-190

Abstract

 Introduction: Proteins play a fundamental role in biological systems and are often sensitive against organic solvents, heat and other damaging factors. Proteins are the basic component of food formulations and enhancement the functional characteristics and STABILITY of the proteins has always been the main goal of food industry engineers. One of the natural ways used for protein modifications is MAILLARD REACTION. MAILLARD REACTION as a result of covalent binding between the available amino groups of the proteins and carbonyl containing moiety of the polysaccharides, causes a loss in free amino group content of the mixture. …

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    APA: Copy

    BOOSTANI, S., MOUSAVINASAB, M., AMINLARI, M., NIAKOSARI, M., & MESBAHI, GH.R.. (2017). FUNCTIONAL AND STABILITY PROFILE CHANGES OF SOY PROTEINS CROSS LINKED WITH DEXTRAN THROUGH NATURAL MAILLARD REACTION. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 13(1 (41)), 180-190. SID. https://sid.ir/paper/143678/en

    Vancouver: Copy

    BOOSTANI S., MOUSAVINASAB M., AMINLARI M., NIAKOSARI M., MESBAHI GH.R.. FUNCTIONAL AND STABILITY PROFILE CHANGES OF SOY PROTEINS CROSS LINKED WITH DEXTRAN THROUGH NATURAL MAILLARD REACTION. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2017;13(1 (41)):180-190. Available from: https://sid.ir/paper/143678/en

    IEEE: Copy

    S. BOOSTANI, M. MOUSAVINASAB, M. AMINLARI, M. NIAKOSARI, and GH.R. MESBAHI, “FUNCTIONAL AND STABILITY PROFILE CHANGES OF SOY PROTEINS CROSS LINKED WITH DEXTRAN THROUGH NATURAL MAILLARD REACTION,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 13, no. 1 (41), pp. 180–190, 2017, [Online]. Available: https://sid.ir/paper/143678/en

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