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Effects of maltodextrin glycosylation following limited enzymatic hydrolysis on the functional and conformational properties of soybean protein isolate

Protein GlycosylationEngineeringBiochemistryNatural SciencesSoybean Protein IsolateGlycobiologyBiotechnologyAlternative Protein SourcePolysaccharideProtein EngineeringMaltodextrin GlycosylationEnzymatic ModificationCarbohydrate-protein InteractionBiomolecular EngineeringLimited Enzymatic HydrolysisGlycosylation