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Changes in the Structural and Physicochemical Properties of Wheat Gliadin and Maize Amylopectin Conjugates Induced by Dry-Heating

Wenqing Yang,Qiming Wang,Yuanyuan Chen,Lin Lei,Xiaojuan Lei,Jichun Zhao,Yuhao Zhang,Jian Ming

Journal of Food Science（2022）

引用 3|浏览12
关键词
conjugates,functional properties,gliadin,Maillard reaction,maize amylopectin
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