Open access
Sep 2026
Preparation of Maillard reaction products of γ-polyglutamic acid and polydextrose and exploration of their physicochemical properties.
This study introduced polydextrose (PDX) into γ-polyglutamic acid (γ-PGA) through the Maillard reaction to form polymers with improved amphiphilicity and properties, and systematically investigated the effects of reaction conditions on the structure and performance of the products. The results showed that at a PDX/γ-PG...
Ke-Xing Huang, Hui-Fu Ji, Hong-Shuai Zhu et al.
· Food Chemistry · 0 citations