Maillard reaction between pea protein isolate and maltodextrin via wet-heating route for emulsion stabilisation
Pea protein isolate (PPI)-maltodextrin (MD) conjugates were prepared by using controlled Maillard reaction at 90 °C in the solution state (wet-heating route). The degree of conjugation between PPI and MD was measured in terms of evolved colour, UV absorbance, and molecular weight change. Results sho...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-12-01
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| Series: | Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833522000806 |