Conjugation of soy protein isolate (SPI) with pectin by ultrasound treatment
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DOI: 10.1016/j.foodhyd.2020.106056
Abstract: Abstract The Maillard reaction in the aqueous system with and without ultrasound treatment was used to prepare conjugates between soy protein isolate (SPI) and citrus pectin (CP)/apple pectin (AP). Ultrasound treatment at a power of… read more here.
Keywords: protein; spi pectin; ultrasound treatment; conjugation ... See more keywords