Modification of plant and algal proteins through the Maillard reaction and complex coacervation: mechanisms, characteristics, and applications in encapsulating oxygen-sensitive oils
Zijia Zhang, Bo Wang, Jie Chen, Benu Adhikari
Abstract
There is an increasing demand for plant and algal proteins as alternatives to animal proteins.
Topics & Concepts
Maillard reactionCoacervateChemistryBiochemistryOrganic chemistryProteins in Food SystemsEnzyme Catalysis and ImmobilizationFood Chemistry and Fat Analysis