Schiff base type casein-konjac glucomannan conjugates with improved stability and emulsifying properties via mild covalent cross-linking
Ying Kuang, Zhao Si, Puming Liu, Menglong Liu, Kao Wu, Yi Liu, Pengpeng Deng, Cao Li, Fatang Jiang
Topics & Concepts
CreamingEmulsionCovalent bondChemistryConjugateGlucomannanRheologyCaseinChromatographyChemical engineeringOrganic chemistryMaterials scienceFood scienceComposite materialEngineeringMathematical analysisMathematicsProteins in Food SystemsPolysaccharides Composition and ApplicationsPickering emulsions and particle stabilization