/g protein), and stability (134.46%) with relatively low HMF levels. Structural analyses (FTIR, sulfhydryl, zeta potential, surface hydrophobicity) confirmed protein unfolding, covalent attachment of saccharide moieties, and exposure of reactive groups, whereas rheological and SEM analyses demonstrated reduced viscosity, enhanced thermal stability, and altered morphology. Overall, GA conjugation significantly improved the structural and functional attributes of HPI, highlighting its potential as a clean-label protein-polysaccharide conjugate for use in emulsified foods, protein-enriched beverages, and dairy alternatives.
Atalar et al. (2026) studied this question.