Oil in water emulsions stabilized by maillard conjugates of sodium caseinate-locust bean gum
Author:
Affiliation:
1. Department of Food Engineering, Federal University of São João Del-Rei, Sete Lagoas, Brazil;
2. Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, Brazil
Funder
Fundação de Amparo à Pesquisa do Estado de São Paulo
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Publisher
Informa UK Limited
Subject
Polymers and Plastics,Surfaces, Coatings and Films,Physical and Theoretical Chemistry
Link
https://www.tandfonline.com/doi/pdf/10.1080/01932691.2018.1476152
Reference44 articles.
1. Whey protein–maltodextrin conjugates as emulsifying agents: An alternative to gum arabic
2. Hydrocolloids at interfaces and the influence on the properties of dispersed systems
3. Food emulsions stabilized by proteins
4. Interfacial structure and stability of food emulsions as affected by protein–polysaccharide interactions
5. Caseins in emulsions: interfacial properties and interactions
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