Whey protein isolate-gum Acacia Maillard conjugates as emulsifiers for nutraceutical emulsions: Impact of glycation methods on physicochemical stability and in vitro bioaccessibility of β-carotene emulsions
Weijun Chen, Wenjun Wang, Mingming Guo, Yuncheng Li, Fan‐Bing Meng, Donghong Liu
Topics & Concepts
Whey protein isolateMaillard reactionChemistryGlycationEmulsionIsoelectric pointCaroteneConjugateChromatographyWhey proteinGum acaciaFood scienceBiochemistryReceptorMathematical analysisMathematicsEnzymeProteins in Food SystemsMicroencapsulation and Drying ProcessesAdvanced Glycation End Products research