Preparation and characterization of microcapsules for tuna oil by maillard reaction products of whey protein isolate and Arabic gum via complex coacervation
Kun-Long Wang, Bin Yu, Hong-Fu Zhao, Ye-Xuan Liu, Chun-Ying Wu, Ying‐Hua Zhang, Zhi-Shen Mu
Topics & Concepts
Maillard reactionCoacervateWhey protein isolateGum arabicChemistryLactoseMaltoseEmulsionPeroxide valueFood scienceChromatographyWhey proteinFructoseOrganic chemistrySucroseMicroencapsulation and Drying ProcessesProteins in Food SystemsFood Chemistry and Fat Analysis