Optimized Preparation, Functional Evaluation and Performance in Spray Drying of Soybean Peptide-Saccharide Conjugates Prepared by Wet Heating Maillard Reaction.

To improve the functional properties and drying aid role in spray drying of soybean peptide (SP), SP was respectively conjugated with eight saccharides (maltose, lactose, maltodextrin, inulin, α-cyclodextrin (α-CD), β-CD, dextran-20000, and dextran-4…

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