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Application of protein-polysaccharide Maillard conjugates as emulsifiers: Source, preparation and functional properties.
Kan, Xuhui; Chen, Guijie; Zhou, Wangting; Zeng, Xiaoxiong.
Affiliation
  • Kan X; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China.
  • Chen G; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China.
  • Zhou W; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China.
  • Zeng X; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China. Electronic address: zengxx@njau.edu.cn.
Food Res Int ; 150(Pt A): 110740, 2021 12.
Article in En | MEDLINE | ID: mdl-34865759
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Maillard Reaction / Emulsifying Agents Language: En Journal: Food Res Int Year: 2021 Document type: Article Affiliation country: China Country of publication: Canada
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Maillard Reaction / Emulsifying Agents Language: En Journal: Food Res Int Year: 2021 Document type: Article Affiliation country: China Country of publication: Canada