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Structural Characteristics and Emulsifying Properties of Soy Protein Isolate Glycated with Galacto-Oligosaccharides

Yitong Xie1, Rongxu Liu2, Changge Zhang1

  • 1College of Food Science, Northeast Agricultural University, Harbin 150030, China.

Foods (Basel, Switzerland)
|November 11, 2022
PubMed

Keywords:
emulsifying propertiesgalacto-oligosaccharidesglycationhigh-pressure homogenizationsoy protein isolate

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