Preparation of Soy protein isolate/Xanthan gum conjugates via Maillard reaction to improve the stability of water-in-oil-in-water emulsions

Journal of Food Measurement & Characterization 2026

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Authors: Ziyu Jia, Xintang Zeng, Zilalan Zhayitijiang, Bohan Ma, Xianfeng Zou

DOI: 10.1007/s11694-026-04094-3

Cited by: 2

References: 76

Fields of Study & Subjects

Proteins in Food Systems Food Chemistry and Fat Analysis Polysaccharides Composition and Applications

References 76