Effects of Maillard Reaction Durations on the Physicochemical and Emulsifying Properties of Chickpea Protein Isolate

Effects of Maillard Reaction Durations on the Physicochemical and Emulsifying Properties of Chickpea Protein Isolate

This study investigated the physicochemical and emulsifying properties of chickpea protein isolate (CPI)-citrus pectin (CP) conjugates formed via the Maillard reaction across varying reaction durations. CPI and CP were conjugated under controlled dry-heating conditions, and the resulting conjugates...

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Bibliographic Details
Main Authors: Shanshan Zhang, Yibo Liu, Wenhui Wu
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Foods
Subjects:
chickpea protein isolate
physicochemical characteristics
emulsifying properties
Maillard reaction
Online Access:https://www.mdpi.com/2304-8158/14/1/117
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