Ultra-stable high internal phase emulsions stabilized by protein-anionic polysaccharide Maillard conjugates
Behraad Tirgarian, Jamshid Farmani, Reza Farahmandfar, Jafar Mohammadzadeh Milani, Filip Van Bockstaele
Topics & Concepts
Maillard reactionEmulsionCreamingDifferential scanning calorimetryChemistryConjugateChromatographyZeta potentialSoy proteinPolysaccharideCircular dichroismWhey protein isolateWhey proteinChemical engineeringOrganic chemistryBiochemistryNanoparticlePhysicsMathematicsMathematical analysisEngineeringThermodynamicsProteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes