Effects of glycation methods on the interfacial behavior and emulsifying performance of soy protein isolate-gum Arabic conjugates

作者：Sirui Feng, Suyun Zhang, Minghao Jiang, Feng Liu, Kexian Chen, Yue Zhang · 发表于：International Journal of Biological Macromolecules · 年份：2023 · DOI：10.1016/j.ijbiomac.2023.123554 · 被引用次数：66 · 研究领域：Proteins in Food Systems、Microencapsulation and Drying Processes、Polysaccharides Composition and Applications