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Improvement of functional properties of acid-precipitated soy protein by the attachment of dextran through Maillard reactionQI, Jun-Ru; YANG, Xiao-Quan; LIAO, Jin-Song et al.International journal of food science & technology. 2009, Vol 44, Num 11, pp 2296-2302, issn 0950-5423, 7 p.Article

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Mechanism of imidazole and oxazole formation in [¹³C-2]-labelled glycine and alanine model systemsYAYLAYAN, Varoujan A; HAFFENDEN, Luke J. W.Food chemistry. 2003, Vol 81, Num 3, pp 403-409, issn 0308-8146, 7 p.Article