Effects of Polysaccharide Type on the Structure, Interface Behavior, and Foam Properties of Soybean Protein Isolate Hydrolysate-Polysaccharide Maillard Conjugates
FOOD HYDROCOLLOIDS（2024）
Key words
Soybean protein isolate hydrolysate,Polysaccharide,Maillard reaction,Interface behavior,Rheological property,Foam property
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