Induced electric field glycation: A novel strategy for enhancing soy protein functionality and reducing Maillard byproducts compared to thermal treatment

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Publication date: July 2026

Source: Innovative Food Science & Emerging Technologies, Volume 111

Author(s): Shiyao Li, Mengyue Zhang, Xin-nan Li, Qiang Cui, Yifan Cui, Xibo Wang

​Publication date: July 2026Source: Innovative Food Science & Emerging Technologies, Volume 111Author(s): Shiyao Li, Mengyue Zhang, Xin-nan Li, Qiang Cui, Yifan Cui, Xibo Wang Read More