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Author

Xiao-Yu Yang

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Sep 2026

A two-stage Maillard temperature control strategy in the cooling direction improves the emulsifying properties of sunflower seed protein.

For the Maillard process, this study developed a two-stage temperature-path control (TPC) technique (90 °C-4 h to 50/70 °C-1/2 h). It thoroughly examined how various TPCs control the interfacial behavior and structural development of sunflower seed protein-glucose Maillard conjugates. While maintaining a high degree of...

Si-Rui Yin, Xiao-Yu Yang, Liang Li · 0 citations
Sep 2026

The synergistic evolution of structural characteristics and interfacial behavior in the Maillard reaction process regulated the emulsifying properties of flaxseed globulin-flaxseed gum conjugates.

Flaxseed globulin (FG), the predominant protein in flaxseed, exhibits suboptimal emulsifying properties that limit its food applications. The Maillard-driven glycation with polysaccharides offers a promising strategy to enhance protein functionality. This study elucidated the dynamic structural changes, interfacial beh...

Xin Shen, Yue-E Jing, Xiao-Yu Yang et al. · 0 citations

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