Physical and oxidative stability of emulsions treated with bitter almond gum–soy protein isolate Maillard conjugates
Negar Ghaedi, Ebrahim Hosseini
Topics & Concepts
Maillard reactionSoy proteinConjugateFood scienceChemistryMathematicsMathematical analysisProteins in Food SystemsPolysaccharides Composition and ApplicationsFood Chemistry and Fat Analysis