Fabrication, Structural and Emulsifying Properties of Egg White Protein-Dextran Conjugates through Maillard Reaction
Xing Yao, David Julian McClements, Yujie Su, Junhua Li, Cuihua Chang, Jing Wang, Yanjun Yang, Luping Gu
Topics & Concepts
Maillard reactionDextranEgg whiteConjugateChemistrySalt (chemistry)Molecular massEmulsionChromatographyMoleculeChemical engineeringOrganic chemistryEnzymeMathematical analysisEngineeringMathematicsProteins in Food SystemsPickering emulsions and particle stabilizationFood Chemistry and Fat Analysis