Structural characterization and emulsification properties of quinoa protein-dextran conjugates fabricated through ultrasound-assisted Maillard reaction
Jingzhao Feng, Zhiyu Li, Cuirong Luan, Junchao Huang, Mingjing Zheng, Zonghua Wang, Yanqiong Chen, Jie Yang
Topics & Concepts
DextranConjugateMaillard reactionEmulsionChemistryCovalent bondZeta potentialChemical engineeringCreamingAmphiphileChromatographyMaterials scienceOrganic chemistryPolymerNanoparticleCopolymerMathematical analysisMathematicsEngineeringFood composition and propertiesProteins in Food SystemsMicroencapsulation and Drying Processes