Effects of Conjugation with Basil Seed Gum on Physicochemical, Functional, Foaming, and Emulsifying Properties of Albumin, Whey Protein Isolate and Soy Protein Isolate

Protein conjugation with the Maillard reaction has received considerable attention in the past decades in terms of improving functional properties. This study evaluated the changes in the techno-functional properties of whey protein isolate (WPI), soy protein isolate (SPI), and albumin (Alb) after c...

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Hlavní autoři:	Hadi Hashemi, Mohammad Hadi Eskandari, Mohammadreza Khalesi, Mohammad-Taghi Golmakani, Mehrdad Niakousari, Seyed Mohammad Hashem Hosseini
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2025-01-01
Edice:	Foods
Témata:	albumin basil seed gum conjugation soy protein isolate whey protein isolate
On-line přístup:	https://www.mdpi.com/2304-8158/14/3/390
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