Improving the emulsifying properties and oil–water interfacial behaviors of chickpea protein isolates through Maillard reaction with citrus pectin
Yibo Liu, Xiaobing Guo, Xuemei Fan, Xiyu Yu, Ting Liu, Jian Zhang
Topics & Concepts
Maillard reactionPectinChemistryFood scienceChemical engineeringEngineeringProteins in Food SystemsFood composition and propertiesPolysaccharides Composition and Applications