Effect of Ultrasonication of Soybean Protein on Its Maillard Reaction with Xylose and Emulsifying Property of the Resultant Products
ZHANG Zhikai, XIAO Junxia, MOU Yaoyao, HUANG Guoqing
FOOD SCIENCE . 2018, (24): 41 -47 .  DOI: 10.7506/spkx1002-6630-201824007