Improvement in emulsifying properties of soy protein isolate by conjugation with maltodextrin using high-temperature, short-time dry-heating Maillard reaction

International Journal of Food Science and Technology

Volumn 49, Issue 2, 2014, Pages 460-467

  Zhang, Jinbo ^a   Wu, Nana ^a,b   Lan, Ting ^a,c   Yang, Xiaoquan ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b ACADEMY OF STATE ADMINISTRATION OF GRAIN   (China)

^c GUIZHOU MINZU UNIVERSITY   (China)

Author keywords

Conjugates; Emulsifying properties; Maillard reaction; Maltodextrin; Soy protein isolate

Indexed keywords

CONJUGATES; EMULSIFYING PROPERTY; MAILLARD REACTION; MALTODEXTRINS; SOY PROTEIN ISOLATES;

DROPS; ELECTROPHORESIS; EMULSIFICATION; EMULSIONS; ESTERIFICATION; IONIC STRENGTH; POLYSACCHARIDES; PROTEINS;

GLYCOSYLATION;

GLYCINE MAX;

EID: 84892480383     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12323     Document Type: Article

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