Comparative study of Maillard reaction and blending between soybean protein isolate and soluble soybean polysaccharide: Physicochemical, structure and functional properties
Chuxin Ke, Shaoqi Zhang, Xiaoyu Yang, Liang Li
Topics & Concepts
Maillard reactionPolysaccharideChemistryFood scienceSoybean ProteinsOrganic chemistrySoy proteinProteins in Food SystemsFood composition and propertiesFood Chemistry and Fat Analysis