Effect of heating time and drying method on the functional properties of soy protein isolate–maltodextrin conjugates for plant-based meringue cookies

Effect of heating time and drying method on the functional properties of soy protein isolate–maltodextrin conjugates for plant-based meringue cookies

The Maillard reaction facilitates the conjugation of soy protein isolate (SPI) with carbohydrates such as maltodextrin (MD), thereby enhancing sensory properties. Additionally, the drying method plays a crucial role in determining the characteristics of the resulting conjugates. This study evaluates...

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Bibliographic Details
Main Authors: Hyun Woo Choi, Jung-Hoon Kim, Seung Hwan Ham, Chaeyoung Park, Jeong-Won Kim, Jungwoo Hahn, Young Jin Choi
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Future Foods
Subjects:
Soy protein isolate
Maltodextrin
Conjugate
Meringue cookie
Plant-based alternative food
Online Access:http://www.sciencedirect.com/science/article/pii/S2666833525000504
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