Table 1. Enhanced functional properties of Maillard conjugates according to parameters

Parameters						Functional property	Reference
Protein (P)	Carbohydrate (C)	Ratio P:C	Temp (°C)	Time(h)	pH
Whey protein isolate	Inulin	1:1, 2:1, 4:1, 5:1, 6:1	70, 75, 80	12, 24, 48, 72	7.0	Thermal stability emulsifying properties	He and Vardhanabhuti (2021)
	Gum acacia	1:2	60	24, 72, 120, 168	-	Thermal stability emulsifying properties	Chen et al. (2019)
	Inulin	1:1	70	2, 4, 6	9.0	Emulsifying properties oxidative stability	Wang et al. (2020)
	Flaxseed gum	3:1	60	22, 48, 72	7.2–7.4	Thermal stability emulsifying properties	Dong et al. (2020)
Whey protein	Inulin	3:1, 2:1, 1:1, 1:2, 1:3	60	120	7.0	Oxidative stability	Wang et al. (2019)