Comparison of legume and dairy proteins for the impact of Maillard conjugation on nanoemulsion formation, stability, and lutein color retention
Sarah Caballero, Gabriel Davidov‐Pardo
Topics & Concepts
Maillard reactionIsoelectric pointChemistryLuteinChromatographyConjugateFood scienceDextranPea proteinCarotenoidOrganic chemistryMathematical analysisEnzymeMathematicsProteins in Food SystemsFood Chemistry and Fat AnalysisFood composition and properties