Modification of casein with oligosaccharides via the Maillard reaction: As natural emulsifiers
Zhenghao Li, Hua Jiang, Min Guo, Zheng Zhang, Xinyu You, Xipeng Wang, Mengjia Ma, Xiaoning Zhang, Cunfang Wang, Cunfang Wang
Topics & Concepts
Maillard reactionChemistryEmulsionCaseinLevansucraseOligosaccharideChromatographyFructoseOrganic chemistryGeneticsBiologyBacteriaBacillus subtilisProteins in Food SystemsFood Chemistry and Fat AnalysisMicroencapsulation and Drying Processes