Sesame protein hydrolysate-gum Arabic Maillard conjugates for loading natural anthocyanins: Characterization, in vitro gastrointestinal digestion and storage stability
Ehsan Parandi, Mohammad Mousavi, Elham Assadpour, Hossein Kiani, Seid Mahdi Jafari
Topics & Concepts
Maillard reactionChemistryConjugateGum arabicHydrolysateFood scienceGlycationChromatographyBiochemistryHydrolysisMathematical analysisMathematicsReceptorMicroencapsulation and Drying ProcessesProteins in Food SystemsAdvanced Glycation End Products research