Impact of pea protein-inulin conjugates prepared via the Maillard reaction using a combination of ultrasound and pH-shift treatments on physical and oxidative stability of algae oil emulsions
Wen Jiang, Yifan Zhang, David Julian McClements, Fuguo Liu, Xuebo Liu
Topics & Concepts
Maillard reactionChemistryFood scienceAntioxidantInulinPolyunsaturated fatty acidLipid oxidationConjugateAlgaeOrganic chemistryFatty acidBotanyBiologyMathematicsMathematical analysisProteins in Food SystemsMeat and Animal Product QualityFood Chemistry and Fat Analysis