Changes in the functional properties of casein conjugates prepared by Maillard reaction with pectin or arabinogalactan
Siqi Yang, Guofang Zhang, Hong Wei Chu, Peng Du, Aili Li, Libo Liu, Chun Li, Chun Li
Topics & Concepts
Maillard reactionChemistryPectinCaseinRandom coilSolubilityAntioxidantGlycosylationThermal stabilityConjugateArabinogalactanGraftingOrganic chemistryFood sciencePolysaccharideBiochemistryProtein secondary structurePolymerMathematicsMathematical analysisProteins in Food SystemsPolysaccharides Composition and ApplicationsMicroencapsulation and Drying Processes