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Insight on the emulsifying mechanisms of low-salt type emulsions stabilized by Maillard conjugates: Myofibrillar protein peptide-dextrin with different degrees of hydrolysis

Zhiyu Li, Lin Lin, Gaofeng Fu, Zebin Guo, Chen Zhang

2023Food Chemistry18 citationsDOI

Topics & Concepts

Maillard reactionCreamingChemistryEmulsionHydrolysisChromatographySalt (chemistry)FlocculationConjugateOrganic chemistryMathematical analysisMathematicsMeat and Animal Product QualityProteins in Food SystemsProtein Hydrolysis and Bioactive Peptides
Insight on the emulsifying mechanisms of low-salt type emulsions stabilized by Maillard conjugates: Myofibrillar protein peptide-dextrin with different degrees of hydrolysis | Litcius