Effect of pH on the interfacial and foaming properties of Maillard reaction-modified proteins
José Fernando Solanilla‐Duque, Cecilio Carrera, Juan M. Rodrı́guez Patino
Topics & Concepts
ChemistryMaillard reactionConjugateDextranSteric effectsGlycosylationCovalent bondDiffusionChromatographyChemical engineeringOrganic chemistryBiochemistryMathematicsPhysicsEngineeringThermodynamicsMathematical analysisProteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes