Functional and structural properties of gum arabic complexes with casein and hydrolyzed casein achieved by Maillard reaction
Author:
Affiliation:
1. Department of Food Science and Technology, Isfahan University of Technology, Isfahan, Iran
Publisher
Informa UK Limited
Subject
Polymers and Plastics,Surfaces, Coatings and Films,Physical and Theoretical Chemistry
Link
https://www.tandfonline.com/doi/pdf/10.1080/01932691.2021.1958686
Reference53 articles.
1. Gum Arabic-stabilized conjugated linoleic acid emulsions: Emulsion properties in relation to interfacial adsorption behaviors
2. Structural properties of canola protein isolate-gum Arabic Maillard conjugate in an aqueous model system
3. Kinetics of Formation and Functional Properties of Conjugates Prepared by Dry-State Incubation of β-Lactoglobulin/Acacia Gum Electrostatic Complexes
4. Effect of glycosylation with gum Arabic by Maillard reaction in a liquid system on the emulsifying properties of canola protein isolate
5. Pea protein isolate-gum Arabic Maillard conjugates improves physical and oxidative stability of oil-in-water emulsions
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