How does GSG interact with dairy proteins?

The glucosyl groups in GSG reduce hydrophobic interactions with casein by 40-60% (confirmed by SPR analysis), preventing bitterness amplification in dairy, while maintaining 98% stability in UHT milk processing at 140°C for 4s.

This article was published on March 20, 2026, and last updated on March 20, 2026. The article will be continuously updated.