2020•Food HydrocolloidsRequires access

The radiation assisted-Maillard reaction comprehensively improves the freeze-thaw stability of soy protein-stabilized oil-in-water emulsions

Yuying Wang, Anqi Zhang, Xibo Wang, Ning Xu, Lianzhou Jiang

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Key concepts: Soy protein, Creaming, Emulsion, Chemistry, Maillard reaction, Chromatography, Maltose, Flocculation

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The radiation assisted-Maillard reaction comprehensively improves the freeze-thaw stability of soy protein-stabilized oil-in-water emulsions — Research Paper | ScholarLens