Induced electric field glycation: A novel strategy for enhancing soy protein functionality and reducing Maillard byproducts compared to thermal treatment

Innovative Food Science & Emerging Technologies 2026

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Authors: Shiyao Li, Mengyue Zhang, X Li, Qiang Cui, Yifan Cui, Xibo Wang

DOI: 10.1016/j.ifset.2026.104590

Cited by: 1

References: 84

Fields of Study & Subjects

Advanced Glycation End Products research Proteins in Food Systems Microencapsulation and Drying Processes

References 84