ArticleFood chemistry: X2022
Gellan gum conjugation with soy protein
Article in Food chemistry: X, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 42 citations in OpenAlex.
- Microwave-assisted extraction enhances wet-heating Maillard glycation of lupin protein with galacto-oligosaccharides: structural basis for improved interfacial functionality and gut fermentability.Food chemistry: X · 2026Article
- Gellan Gum Modification and Structural Regulation for Food Applications: Delivery Systems and Digestive Behavior.Foods (Basel, Switzerland) · 2026Review
- pH-shifted walnut protein-bamboo shoot soluble dietary fiber complexes for structuring glucono-δ-lactone-acidified emulsion gels.Food chemistry: X · 2026Article
- Optimization of PEF combined microwave glycation and comparison with conventional microwave treatment for soy protein and kappa carrageenan conjugation.Scientific reports · 2026Article
- Licorice extract/gellan gum aerated gels: Insights into structure and properties.Food chemistry: X · 2025Article
- Effects of Conjugation with Basil Seed Gum on Physicochemical, Functional, Foaming, and Emulsifying Properties of Albumin, Whey Protein Isolate and Soy Protein Isolate.Foods (Basel, Switzerland) · 2025Article
- Effect of Mono- and Polysaccharide on the Structure and Property of Soy Protein Isolate during Maillard Reaction.Foods (Basel, Switzerland) · 2024Article
- Optimization of cold-induced aerated gels formed by Maillard-driven conjugates of SPI-gellan gum as an oil substitute in mayonnaise sauce.Current research in food science · 2024Article
- Behavior of protein-polysaccharide conjugate-stabilized food emulsions under various destabilization conditions.Food chemistry: X · 2023Review
- Changes in fat uptake, color, texture, and sensory properties ofFood science & nutrition · 2023Article
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Soy proteins are frequently used in the food industry; however, they have rigid and compact structure with relatively poor interfacial properties and solubility. This study was therefore aimed to modify techno-functional characteristics of soy protein isolate (SPI; 0.1% w/v) by conjugating to low acyl gellan gum (LAGG; 0.1, 0.2, and 0.3% w/v), through the Maillard reaction (at 90 °C for 90 min). The SPI-LAGG conjugates were confirmed by changes in pH, glycation degree (DG; up to 48%), Fourier transform infrared spectroscopy, and sodium dodecyl sulphate polyacrylamide electrophoresis. The conjugates were then classified into three clusters of low, medium, and high DG,
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.