Trehalose-conjugated lentil-casein protein complexes prepared by structural interaction: Effects on water solubility and protein digestibility
Mohammad Alrosan, Ali Almajwal, Ali Al‐Qaisi, Sana Gammoh, Muhammad H. Alu’datt, Farah R. Al Qudsi, Thuan‐Chew Tan, Ammar A. Razzak Mahmood, Khalid Bani‐Melhem
Topics & Concepts
SolubilityCaseinChemistryTrehaloseConjugated systemFood scienceProtein digestibilityChromatographyOrganic chemistryBiochemistryPolymerProteins in Food SystemsFood composition and propertiesProtein Hydrolysis and Bioactive Peptides