Maillard reaction-based conjugation of Spirulina protein with maltodextrin using wet-heating route and characterisation of conjugates
Zijia Zhang, Greg Holden, Bo Wang, Benu Adhikari
Topics & Concepts
Maillard reactionMaltodextrinChemistryIsoelectric pointDPPHEmulsionConjugateSolubilityChromatographyGlycationFood scienceOrganic chemistryAntioxidantSpray dryingBiochemistryEnzymeReceptorMathematicsMathematical analysisAdvanced Glycation End Products researchProteins in Food SystemsMicroencapsulation and Drying Processes