Structural characteristics and acid-induced emulsion gel properties of heated soy protein isolate–soy oligosaccharide glycation conjugates
Chengbin Zhao(National Engineering Research Center for Wheat), Jingsheng Liu(National Engineering Research Center for Wheat), Xiuying Xu(National Engineering Research Center for Wheat), Mingzhu Zheng(Jiangmen Central Hospital), Hao Zhang(Luohe Medical College), Peng Fei(East China University of Science and Technology), Yunfeng Xu(Henan University of Science and Technology), Zejun Chu(Ministry of Agriculture and Rural Affairs), Yuxuan Mao(University of Washington), Yuzhu Wu(National Engineering Research Center for Wheat)
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