Application of Maillard reaction product of xylose-pea protein enzymatic hydrolysate in 3D printing.

Quancheng ZhouMeng WangHui LiSai WangWanting SunXuanhong ChenLeichao DongZheng Ruan

Published in: Journal of the science of food and agriculture (2020)

This study has important scientific value and practical significance for the high-valued application of Millard reaction products and the promotion of the practical application of 3D printing technology in the food industry. © 2020 Society of Chemical Industry.

Keyphrases

risk assessment
protein protein
binding protein
saccharomyces cerevisiae