Research Article

Hermetia illucens Protein Conjugated with Glucose via Maillard Reaction: Antioxidant and Techno-Functional Properties

Figure 6

Foaming capacity and foam stability of BSFL-Glu conjugates as function of reaction time: (a) 50°C, (b) 70°C, and (c) 90°C. Values are ; means with different superscripts are significantly different at the same heating temperature.
(a)
(b)
(c)