Structure and acid-induced gelation properties of soy protein isolate–maltodextrin glycation conjugates with ultrasonic pretreatment
2020 · Food Hydrocolloids · 167 citations
https://doi.org/10.1016/j.foodhyd.2020.106278
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21
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603
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10
h-index
10
i10-index
Huanhuan Yin is an academic researcher from Qilu University of Technology. The author has contributed to research in topics: Proteins in Food Systems & Food composition and properties & Microencapsulation and Drying Processes. The author has an h-index of 10, co-authored 18 publications.
https://doi.org/10.1016/j.foodhyd.2020.106278
https://doi.org/10.1016/j.lwt.2022.113322
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