Preparation of Soy protein isolate/Xanthan gum conjugates via Maillard reaction to improve the stability of water-in-oil-in-water emulsions

Key Points

• Improved stability of emulsions was achieved with soy protein isolate and xanthan gum combinations.
• Conjugates formed through the Maillard reaction significantly enhanced emulsification performance under tested conditions.
• Preparation involved a controlled Maillard reaction between soy protein isolate and xanthan gum to create stable emulsions.
• The findings may lead to better formulation strategies in food and cosmetic industries, highlighting emulsion technology.