Fabricating a Pickering Stabilizer from Okara Dietary Fibre Particulates by Conjugating with Soy Protein Isolate via Maillard Reaction

Okara is underutilized despite its numerous values explorable in food products. In this study, okara dietary fibre (ODF) was micronized and decorated with soy protein isolate (SPI) through a Maillard reaction by dry heating at 60 °C. The resulting ODF-SPI conjugates were thermally stable, hydrophili...

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Detalles Bibliográficos
Autores principales: Ashaolu, Tolulope Joshua, Zhao, Guohua
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7074200/
https://www.ncbi.nlm.nih.gov/pubmed/32024017
http://dx.doi.org/10.3390/foods9020143

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7074200/
https://www.ncbi.nlm.nih.gov/pubmed/32024017
http://dx.doi.org/10.3390/foods9020143

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