Investigation of structural and physicochemical properties of microcapsules obtained from protein-polysaccharide conjugate via the Maillard reaction containing Satureja khuzestanica essential oil
Nafise Aminikhah, Leila Mirmoghtadaie, Saeedeh Shojaee‐Aliabadi, Faezeh Khoobbakht, Seyede Marzieh Hosseini
Topics & Concepts
Maillard reactionMaltodextrinWhey protein isolateChemistryWhey proteinGlycationGelatinSoy proteinPolysaccharideFood scienceChromatographyCovalent bondConjugateFourier transform infrared spectroscopyOrganic chemistryBiochemistrySpray dryingChemical engineeringEngineeringReceptorMathematicsMathematical analysisMicroencapsulation and Drying ProcessesProteins in Food SystemsAdvanced Glycation End Products research