Improving the emulsifying properties and oil–water interfacial behaviors of chickpea protein isolates through Maillard reaction with citrus pectin
Fuente: International Journal of Biological Macromolecules
Publication date: December 2024Source: International Journal of Biological Macromolecules, Volume 283, Part 3Author(s): Yibo Liu, Xiaobing Guo, Xuemei Fan, Xiyu Yu, Ting Liu, Jian Zhang