Gellan gum conjugation with soy protein via Maillard-driven molecular interactions and subsequent clustering lead to conjugates with tuned technological functionality

Soy proteins are frequently used in the food industry; however, they have rigid and compact structure with relatively poor interfacial properties and solubility. This study was therefore aimed to modify techno-functional characteristics of soy protein isolate (SPI; 0.1% w/v) by conjugating to low ac...

Descripción completa

Detalles Bibliográficos
Autores principales: Lavaei, Yasaman, Varidi, Mehdi, Nooshkam, Majid
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9532754/
https://www.ncbi.nlm.nih.gov/pubmed/36211769
http://dx.doi.org/10.1016/j.fochx.2022.100408

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9532754/
https://www.ncbi.nlm.nih.gov/pubmed/36211769
http://dx.doi.org/10.1016/j.fochx.2022.100408

Ejemplares similares