The radiation assisted-Maillard reaction comprehensively improves the freeze-thaw stability of soy protein-stabilized oil-in-water emulsions
Yuying Wang, Anqi Zhang, Xibo Wang, Ning Xu, Lianzhou Jiang
Topics & Concepts
Soy proteinCreamingEmulsionChemistryMaillard reactionChromatographyMaltoseFlocculationFluorescence spectroscopyParticle sizeZeta potentialFood scienceChemical engineeringNanoparticleOrganic chemistryFluorescenceSucrosePhysicsQuantum mechanicsEngineeringPhysical chemistryProteins in Food SystemsMicroencapsulation and Drying ProcessesMeat and Animal Product Quality