Maillard-Type Conjugates of Pumpkin Seed Protein with Different Polysaccharides as Novel Emulsion Stabilizers: Structure–Function Relationships and Emulsifying Performance
St. Nur Hikmah, Nurul Saadah Said, Won‐Young Lee
Topics & Concepts
ChemistryEmulsionABTSCircular dichroismMaillard reactionPolysaccharideChromatographyCovalent bondRandom coilDynamic light scatteringAntioxidantGum arabicZeta potentialBiopolymerBrowningPectinConjugateConjugated systemDispersityPumpkin seedMaltodextrinFourier transform infrared spectroscopyOrganic chemistryThiobarbituric acidNuclear chemistryDextranSoy proteinLipid oxidationChemical structureChemical engineeringPea proteinProteins in Food SystemsFood composition and propertiesPolysaccharides Composition and Applications