ArticleFoods (Basel, Switzerland)2025
Effects of Maillard Reaction Durations on the Physicochemical and Emulsifying Properties of Chickpea Protein Isolate.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Maillard reaction of heme protein hydrolysate and xylose: A strategy for improving protein solubility, umami taste, and texture in plant-based patties.Food chemistry: X · 2026Article
- Microfluidization-Driven Structural Reorganization and Functional Improvements of Whole Chickpea Flour.Foods (Basel, Switzerland) · 2026Article
- Comprehensive study of Maillard glycated hydrolysate of 'Fengdan' peony (Food chemistry: X · 2026Article
- Caffeic Acid-Modified Mushroom Chitosan as a Natural Emulsifier for Soybean Oil-Based Emulsions and Its Application in β-Carotene Delivery.Foods (Basel, Switzerland) · 2025Article
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3 authors.
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Abstract
This study investigated the physicochemical and emulsifying properties of chickpea protein isolate (CPI)-citrus pectin (CP) conjugates formed via the Maillard reaction across varying reaction durations. CPI and CP were conjugated under controlled dry-heating conditions, and the resulting conjugates were characterized by measuring their particle size, zeta potential, solubility, thermal stability, surface hydrophobicity, and emulsifying properties. The results showed that as reaction duration increased, the particle size and zeta potential of the CPI-CP conjugates increased significantly, reaching a maximum particle size of 1311.33 nm and a zeta potential of -35.67 mV at 12 h. Moreover, the Maillard reaction improved the solubility, thermal stability, and hydrophobicity of the CPI. Glycosylation increased the emulsifying activity index (EAI) and emulsifying stability index (ESI) of the CPI to 145.33 m
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