Jump to Main Content
- Yang, Yuexi; Cui, Steve W.; Gong, Jianhua; Guo, Qian; Wang, Qi; Hua, Yufei
- Food hydrocolloids 2015 v.48 pp. 155-164
- gastric juice, etc ; Fourier transform infrared spectroscopy; Maillard reaction; citral; droplets; emulsifying; emulsions; gastrointestinal system; gel chromatography; gel electrophoresis; heat treatment; hydrocolloids; hydrophobicity; pH; particle size distribution; polysaccharides; relative humidity; soy protein isolate; storage time; temperature; thermal stability; Show all 21 Subjects
- ... The processing parameters for making a Maillard reaction product (SPPMP) from soy protein isolate (SPI) and soy soluble polysaccharide (SSPS) were studied against the yield of the product and its emulsification capacity in an oil-in-water emulsion. The optimized SPPMP was produced by dry-heating the SPI-SSPS mixture (SPP) at a ratio of 3:5, temperature of 60 °C and 75% relative humidity for 3 days ...