- Tytuł:
- Effects of glycation methods on the interfacial behavior and emulsifying performance of soy protein isolate-gum Arabic conjugates.
- Autorzy:
- Źródło:
- International journal of biological macromolecules [Int J Biol Macromol] 2023 Apr 01; Vol. 233, pp. 123554. Date of Electronic Publication: 2023 Feb 04.
- Typ publikacji:
- Journal Article
- MeSH Terms:
-
Soybean Proteins*/chemistry
Gum Arabic*/chemistry
Emulsions/chemistry ; Maillard Reaction ;Soybean Oil ; Emulsifying Agents/chemistry ; Plant Proteins