Preparation, characterization and functional evaluation of soy protein isolate-peach gum conjugates prepared by wet heating Maillard reaction

[Display omitted] •Soy protein isolate-peach gum conjugates were prepared via wet heating method.•Significant structural alterations and increased degree of grafting was noticed.•Conjugates exhibited improved, solubility, emulsification, and foaming properties.•Newly formed conjugates also significa...

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