Improved stability and transshipment of enzymatic hydrolysate with ACE inhibitory activity‐loaded nanogels based on glycosylated soybean protein isolate via the Maillard reaction

Autor:	Airong Jia, Yaping Shi, Cui Tingting, Sun Jimin, Liu Xue, Bai Xinfeng, Changheng Liu, Miansong Zhang
Rok vydání:	2021
Předmět:	chemistry.chemical_classification Chromatography Transshipment (information security) Chemistry Industrial and Manufacturing Engineering Hydrolysate Maillard reaction symbols.namesake Enzyme Ace inhibitory symbols Konjac glucomannan Food Science Soybean Protein Isolate
Zdroj:	International Journal of Food Science & Technology. 56:4417-4427
ISSN:	1365-2621 0950-5423
DOI:	10.1111/ijfs.15119
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::989a11a1f82a2ea29bf588708ad52f7a https://doi.org/10.1111/ijfs.15119 Zobrazit plný text záznamu Plný text