Structural characteristics and acid-induced emulsion gel properties of heated soy protein isolate–soy oligosaccharide glycation conjugates
Chengbin Zhao, Zejun Chu, Yuxuan Mao, Yunfeng Xu, Peng Fei, Hao Zhang, Xiuying Xu, Yuzhu Wu, Mingzhu Zheng, Jingsheng Liu
Topics & Concepts
EmulsionMaillard reactionChemistryConjugateSoy proteinGlycationGlycosylationChromatographyThermal stabilityCovalent bondBiochemistryOrganic chemistryMathematicsMathematical analysisReceptorProteins in Food SystemsMicroencapsulation and Drying ProcessesFood composition and properties