Effects of glycation methods on the interfacial behavior and emulsifying performance of soy protein isolate-gum Arabic conjugates
Sirui Feng, Suyun Zhang, Minghao Jiang, Feng Liu, Kexian Chen, Yue Zhang
Topics & Concepts
ChemistryGlycationEmulsionSoy proteinConjugateGum arabicOil dropletZeta potentialRheologyChemical engineeringChromatographyCinnamaldehydeAdsorptionOrganic chemistryFood scienceMaterials scienceBiochemistryNanoparticleComposite materialEngineeringMathematical analysisMathematicsCatalysisReceptorProteins in Food SystemsMicroencapsulation and Drying ProcessesPolysaccharides Composition and Applications