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Abstract
Protein from black beans (Phaseolus vulgaris L.) has good solubility, emulsification, and antioxidant properties, with significant potential applications in the food industry. Maillard‐reaction‐mediated dry‐heat glycosylation is a relatively safe modification method to improve the functional properties of black bean protein (BBP). Here, Maillard‐reacted conjugates were prepared by applying...
Abstract: The changes in proteolysis, calcium (Ca) equilibrium, and functional properties of natural Cheddar cheeses during ripening and the resultant processed cheeses were investigated. For natural Cheddar cheeses, the majority of the changes in pH 4.6 soluble nitrogen as a percentage of total nitrogen (pH 4.6 SN/TN) and the soluble Ca content occurred in the first 90 d of ripening, and subsequently,...
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