Structure and acid-induced gelation properties of soy protein isolate–maltodextrin glycation conjugates with ultrasonic pretreatment
Chengbin Zhao, Huanhuan Yin, Jiannan Yan, Xi Niu, Baokun Qi, Jingsheng Liu
Topics & Concepts
GlycationChemistryMaltodextrinSoy proteinConjugateIsoelectric pointMaillard reactionChromatographyAqueous solutionUltrasonic sensorNuclear chemistryOrganic chemistryBiochemistrySpray dryingAcousticsReceptorEnzymeMathematical analysisMathematicsPhysicsProteins in Food SystemsAdvanced Glycation End Products researchMicroencapsulation and Drying Processes