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Qin Yin

Suzhou University

Donghuan Road 50#, Suzhou, China

Suzhou, 250108

China

  • Suzhou University

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Scholarly Papers (1)

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κ-Carrageenan-Pea Protein Isolate Maillard Conjugates: Structural Modification, Pickering Emulsion Stabilization Mechanism, and Application in Reduced-Salt Mayonnaise

Number of pages: 32 Posted: 06 May 2026
Rong Lin, Xin-yu Han, Qiong Xiao, Huifen Weng, Jun Chen, Xiaoyan Zhuang, Anfeng Xiao and Qin Yin
affiliation not provided to SSRN, Jimei University (JMU) - Xiamen Key Laboratory of Marine Functional Food, Jimei University (JMU) - College of Ocean Food and Biological Engineering, Jimei University (JMU) - College of Ocean Food and Biological Engineering, affiliation not provided to SSRN, affiliation not provided to SSRN, Jimei University (JMU) - College of Ocean Food and Biological Engineering and Suzhou University
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κ-Carrageenan, pea protein isolate, Maillard conjugates, Pickering emulsion, electrosteric stabilization, reduced-salt mayonnaise