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Zhenzhen Chen

Henan University of Technology

China

  • Henan University of Technology

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Effect of Tea Polyphenols on the Functional and Structural Properties of Glucose-Gluten Protein Maillard Reaction Products

Number of pages: 46 Posted: 14 May 2024
Hua Li, Zhenzhen Chen, Ya Dai, Yali Ping, Qingyuan Wang, Xiaoxue Fang, Xinru Liu and BeiBei Zhao
Henan University of Technology, Henan University of Technology, Henan University of Technology, Henan University of Technology, Henan University of Technology, Henan University of Technology, Henan University of Technology and Henan University of Technology
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Gluten protein, Maillard reaction, Tea polyphenols, Functional properties, Structural properties