Application of protein-polysaccharide Maillard conjugates as emulsifiers: Source, preparation and functional properties
Xuhui Kan, Guijie Chen, Wangting Zhou, Xiaoxiong Zeng
Topics & Concepts
Maillard reactionConjugatePolysaccharideChemistryFood scienceBiochemistryMathematicsMathematical analysisProteins in Food SystemsFood composition and propertiesFood Chemistry and Fat Analysis