Effect of oxidation degree of konjac glucomannan on properties of Maillard reaction products from oxidized konjac glucomannan with soybean protein isolate

LIU Lu, LUO Guoliu, ZHONG Jinfeng, LIU Xiong, Qin Xiaoli

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (4) : 232-239.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (4) : 232-239. DOI: 10.13995/j.cnki.11-1802/ts.034115

Effect of oxidation degree of konjac glucomannan on properties of Maillard reaction products from oxidized konjac glucomannan with soybean protein isolate

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(4): 232-239 https://doi.org/10.13995/j.cnki.11-1802/ts.034115

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