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The Maillard reaction was carried out under wet reaction conditions using rice protein product from limited hydrolysis to conjugate with various mono-, oligo- and polysaccharides. The Maillard reaction products (MRPs) prepared with rice protein hydrolysates at 5% degree (hydrolysed by Protease N) and dextran T20 (20 min at 100 °C) showed the greatest improvement in functionality. The solubility, emulsification activity (EA), and emulsification stability (ES) of the MRPs increased by factors of 3.5, 5.3 and 7.3 times, respectively as compared to MRPs formed with native rice proteins and dextran T20. Amino acid analysis indicated that lysine and arginine decreased significantly in the MRPs. Formation of MRPs reduced the surface hydrophobicity, which was in agreement with the change of solubility. However, further decreasing of the surface hydrophobicity resulted in lower EA and ES during the late stage of the …