Sensory Characteristics and Antioxidant Activities of Maillard Reaction Products from Soy Protein Hydrolysates with Different Molecular Weight Distribution

Ping Liu; Meigui Huang; Shiqing Song; Khizar Hayat; Xiaoming Zhang; Shuqin Xia; Chengsheng Jia

doi:10.1007/s11947-010-0440-3

Sensory Characteristics and Antioxidant Activities of Maillard Reaction Products from Soy Protein Hydrolysates with Different Molecular Weight Distribution

Ping Liu(Jiangnan University), Meigui Huang(Jiangnan University), Shiqing Song(Jiangnan University), Khizar Hayat(Quaid-i-Azam University), Xiaoming Zhang(State Key Laboratory of Food Science and Technology), Shuqin Xia(State Key Laboratory of Food Science and Technology), Chengsheng Jia(State Key Laboratory of Food Science and Technology)

Food and Bioprocess Technology

September 30, 2010

10.1007/s11947-010-0440-3

Cited by 173

Abstract

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