Physicochemical and functional property of the Maillard reaction products of soy protein isolate with L-arabinose/D-galactose.
Qiyun ZhangLanxing DouTao SunXiaohui LiBin XueJing XieXiaojun BianZehuai ShaoJianhong Gan
Published in: Journal of the science of food and agriculture (2023)
Our work revealed that L-arabinose/D-galactose exhibited different effect on the structural information of SPI, and further affected its physicochemical and functional property. This article is protected by copyright. All rights reserved.