Glycation of soy protein isolate with maltodextrin through Maillard reaction via dry and wet treatments and compare their techno-functional properties
Nuntarat Boonlao, Uracha Ruktanonchai, Anil Kumar Anal
Topics & Concepts
Maillard reactionMaltodextrinConjugateChemistrySoy proteinSolubilityGlycationCircular dichroismFourier transform infrared spectroscopyPolysaccharideChromatographyNuclear chemistryOrganic chemistryFood scienceChemical engineeringBiochemistrySpray dryingReceptorMathematical analysisEngineeringMathematicsProteins in Food SystemsMicroencapsulation and Drying ProcessesAdvanced Glycation End Products research