Search Results - Pirestani, Safoura

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    Structural properties of canola protein isolate-gum Arabic Maillard conjugate in an aqueous model system

    Structural properties of canola protein isolate-gum Arabic Maillard conjugate in an aqueous model system by Pirestani, Safoura, Nasirpour, Ali, Keramat, Javad, Desobry, Stephane, Jasniewski, Jordane

    Published in Food hydrocolloids
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  2. 2
    Preparation of chemically modified canola protein isolate with gum Arabic by means of Maillard reaction under wet-heating conditions

    Preparation of chemically modified canola protein isolate with gum Arabic by means of Maillard reaction under wet-heating conditions by Pirestani, Safoura, Nasirpour, Ali, Keramat, Javad, Desobry, Stéphane

    Published in Carbohydrate polymers
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  3. 3
    Effect of glycosylation with gum Arabic by Maillard reaction in a liquid system on the emulsifying properties of canola protein isolate

    Effect of glycosylation with gum Arabic by Maillard reaction in a liquid system on the emulsifying properties of canola protein isolate by Pirestani, Safoura, Nasirpour, Ali, Keramat, Javad, Desobry, Stéphane, Jasniewski, Jordane

    Published in Carbohydrate polymers
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