Impacts of preparation conditions on the structure and emulsifying properties of casein-alginate conjugates produced by transacylation reaction
Nan Li, Qixin Zhong
Topics & Concepts
ChemistryMaillard reactionConjugateCaseinChromatographyMoietyPolysaccharideEmulsionPulmonary surfactantOrganic chemistryBiochemistryMathematicsMathematical analysisProteins in Food SystemsFood Chemistry and Fat AnalysisMicroencapsulation and Drying Processes