Ultrasound-Assisted Maillard Glycosylation of <i>Zophobas morio</i> Protein-Maltodextrin Conjugates: Effects on Structure and Acid-Induced Gel Properties.
- DOI
- 10.3390/gels12050391
- Published
- 2026-05-02
- Container
- Gels
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/gels12050391,
title = {Ultrasound-Assisted Maillard Glycosylation of \<i\>Zophobas morio\</i\> Protein-Maltodextrin Conjugates: Effects on Structure and Acid-Induced Gel Properties.},
author = {Cho HS and Hikmah SN and Kusumawardani NL and Lee WY.},
year = {2026},
journal = {Gels},
doi = {10.3390/gels12050391},
url = {https://doi.org/10.3390/gels12050391}
}RIS
TY - JOUR TI - Ultrasound-Assisted Maillard Glycosylation of <i>Zophobas morio</i> Protein-Maltodextrin Conjugates: Effects on Structure and Acid-Induced Gel Properties. AU - Cho HS AU - Hikmah SN AU - Kusumawardani NL AU - Lee WY. PY - 2026 JO - Gels DO - 10.3390/gels12050391 UR - https://doi.org/10.3390/gels12050391 ER -
APA
HS, C., SN, H., NL, K., & WY., L. (2026). Ultrasound-Assisted Maillard Glycosylation of <i>Zophobas morio</i> Protein-Maltodextrin Conjugates: Effects on Structure and Acid-Induced Gel Properties.. Gels. https://doi.org/10.3390/gels12050391
Source records
- europe-pmc · retrieved 2026-09-25T06:43:20.908Z