The impacts of complexation and glycated conjugation on the performance of soy protein isolate-gum Arabic composites at the o/w interface for emulsion-based delivery systems
Sirui Feng, Yunsi Guo, Feng Liu, Zhangpeng Li, Kexian Chen, Akihiro Handa, Yue Zhang
Topics & Concepts
Gum arabicEmulsionSoy proteinArabicChemistryGlycated haemoglobinComposite materialMaterials scienceChemical engineeringFood scienceBiochemistryMedicineEngineeringLinguisticsEndocrinologyPhilosophyType 2 diabetesDiabetes mellitusProteins in Food SystemsMicroencapsulation and Drying ProcessesFood composition and properties