Maillard Reaction of Soy Protein Isolate with Glucose and Maltose Under Humid Heat Conditions
As one of the few plant-based proteins that can be compared to animal proteins, Soy Protein Isolate (SPI) holds an important position in the food industry. However, its application is somewhat limited due to poor functional properties such as solubility, emulsification, and foaming. Therefore, modifying it has significant practical value. Glycosylation can effectively improve the … Read more
