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Improved functional properties of glycosylated soy protein isolate using D-glucose and xanthan gum

Ruiqi Li1, Navam Hettiarachchy1, Srinivas Rayaprolu1

  • 1Department of Food Science, University of Arkansas, 2650 N Young Ave., Fayetteville, AR 72704 USA.

Journal of Food Science and Technology
|September 8, 2015
PubMed

Keywords:
D-glucoseFunctional propertiesGlycosylationSoybean protein isolateXanthan gum

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