Electrostatic-Maillard formation of coconut protein Concentrate-Pectin conjugate for Oil-in-Water Emulsion: Effects of Ratio, Temperature, and pH

Author:

Candraningrum Roch Galih Saktya,Setiowati Arima Diah,Hidayat Chusnul

Publisher

Elsevier BV

Subject

General Agricultural and Biological Sciences

Reference29 articles.

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2. Biopolymeric-based emulsions and their effects during processing, digestibility and bioaccessibility of bioactive compounds in food systems;Anal;Food Hydrocolloids,2019

3. Protein/ polysaccharide conjugation via Maillard reactions in an aqueous media: Impact of protein type, reaction time and temperature;Capar;LWT – Food Sci. Technol.,2021

4. Emulsion stabilisation using polysaccharide-protein complexes;Evans;Curr. Opin. Colloid Interface Sci.,2013

5. Baking, ageing, diabetes: a short history of the maillard reaction;Hellwig;Angew. Chem. Int. Ed.,2014

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