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Preparation of milk protein isolate/κ-carrageenan conjugates by maillard reaction in wet-heating system and their application to stabilization of oil-in-water emulsions

Chan Won Seo, Byoungseung Yoo

2020LWT44 citationsDOI

Topics & Concepts

Maillard reactionConjugateEmulsionBrowningChemistryApparent viscosityChromatographyRheologyViscosityChemical engineeringOrganic chemistryMaterials scienceFood scienceEngineeringMathematicsMathematical analysisComposite materialProteins in Food SystemsMicroencapsulation and Drying ProcessesFood Chemistry and Fat Analysis
Preparation of milk protein isolate/κ-carrageenan conjugates by maillard reaction in wet-heating system and their application to stabilization of oil-in-water emulsions | Litcius