1. Effect of Maillard reaction conditions on the solubility and molecular properties of wheat gluten–maltose conjugates. Issue 11 (17th September 2020) Authors: Song, Yongling; Yang, Shaoming; Li, Jianghe Journal: Food science & nutrition Issue: Volume 8:Issue 11(2020) Page Start: 5898 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗