Enhanced emulsion stability through synergistic interactions in ternary Maillard conjugates of soy protein isolate, maltodextrin, and gum Arabic
Ji Soo Kim, Hyeong Do Kim, Yun Ye, Min Hyeock Lee
Topics & Concepts
CreamingMaillard reactionChemistrySolubilityEmulsionSoy proteinTernary operationChromatographyMaltodextrinConjugateGum arabicTernary complexOrganic chemistryChemical engineeringXanthan gumArabicThermal stabilityProteins in Food SystemsMicroencapsulation and Drying ProcessesFood Chemistry and Fat Analysis