《Table 4 Variance analysis of foaming property》

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《Improvement of Foaming and Emulsifying Properties of Gluten by Conjugation with Fructose through Maillard Reaction》

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A three-factored（X1，X2and X3）and three-leveled（–1，0，1）central composite design（CCD）was used to achieve the optimal condition for Maillard reaction（Table 1）[11].The independent variables were reaction temperature（X1/?C），gluten/fructose ratio（X2/%），and reaction time（X3/d），while the dependent variable was emulsifying activity（Y1，m2/g）and foaming property（Y2，%）.Replicates were performed for each experiment，and the average values were recorded as the response.