Enhancing techno-functional attributes of plant protein and curcumin complexation: A comparative examination of Maillard conjugation induced by manothermosonication and ultrasonication
Gülşah Karabulut, Hao Feng
Topics & Concepts
Maillard reactionSonicationGlycationChemistrySolubilityXyloseCurcuminEmulsionChromatographyPlant proteinConjugateOrganic chemistryFood scienceBiochemistryMathematicsReceptorMathematical analysisFermentationProteins in Food SystemsMicroencapsulation and Drying ProcessesMeat and Animal Product Quality