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.
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