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Maillard-derived mung bean protein-peach gum conjugates: A novel emulsifier to improve stability, antioxidants, and physicochemical properties of chia seed oil nanoemulsion

Mahbuba Siddiquy, Qais Ali Al‐Maqtari, Mohamed Ghamry, Hazem Golshany, Norzila Othman, Amer Ali Mahdi, Yiasmin Mst Nushrat, Muhammad Waheed Iqbal, Lianfu Zhang

2024Food Research International16 citationsDOI

Topics & Concepts

Maillard reactionChemistryFood scienceMung beanConjugateMathematicsMathematical analysisPolysaccharides Composition and ApplicationsProteins in Food SystemsFood composition and properties
Maillard-derived mung bean protein-peach gum conjugates: A novel emulsifier to improve stability, antioxidants, and physicochemical properties of chia seed oil nanoemulsion | Litcius