I am pleased to share our recently published research article titled “Glycation of Soy Protein Isolate with Maltodextrin through Maillard Reaction via Dry and Wet Treatments and Comparison of Their Techno-functional Properties” in the Polymer Bulletin Journal (IF: 2.87; Citescore: 3.5), published by Springer.
Research Highlights
In this paper, we have significantly improved the technofunctional properties of soy protein isolate by glycation with the polysaccharide maltodextrin, using both dry and wet Maillard reaction treatments. This innovative approach has enabled the development of nanoemulsions and nanoparticles, paving the way for advanced food formulations.
Acknowledgements
I would like to extend my heartfelt congratulations to my doctoral student, Miss Nuntarat Boonlao, for her innovative approaches and excellent work on this project. Our sincere thanks go to Dr. Uracha Ruktanonchai for her invaluable support. Additionally, we are grateful to NANOTEC, NSTDA, Thailand, and TGIST for their generous research support.
Access the Article
You can read the full paper here.
