Maillard reaction of oat β-glucan and the rheological property of its amino acid/peptide conjugates
T Sun, H Xu, H Zhang, H Ding, S Cui, J Xie, B Xue… - Food …, 2018 - Elsevier
Oat β-glucan-amino acid/peptide conjugates were prepared through Maillard reaction
between oat β-glucan and amino acid/peptide. FT-IR, high performance size exclusion
chromatography (HPSEC), and rheometry were used to characterize the structural and …
between oat β-glucan and amino acid/peptide. FT-IR, high performance size exclusion
chromatography (HPSEC), and rheometry were used to characterize the structural and …
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