Study on the structural characteristics and emulsifying properties of chickpea protein isolate-citrus pectin conjugates prepared by Maillard reaction

In conclusion, the results of this study demonstrate that the glycosylation is a valuable approach to improve the emulsifying properties of CPI.PMID:38447830 | DOI:10.1016/j.ijbiomac.2024.130606
Source: International Journal of Biological Macromolecules - Category: Biochemistry Authors: Source Type: research