2020•Food ChemistryRequires access

Effect of high hydrostatic pressure on solubility and conformation changes of soybean protein isolate glycated with flaxseed gum

Danyi Liu, Lili Zhang, Yucong Wang, Zhiru Li, Zihuan Wang, Jianchun Han

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Key concepts: Glycation, Solubility, Chemistry, Maillard reaction, Hydrostatic pressure, Random coil, Soy protein, Whey protein

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Effect of high hydrostatic pressure on solubility and conformation changes of soybean protein isolate glycated with flaxseed gum — Research Paper | ScholarLens