Sodium caseinate-corn starch hydrolysates conjugates obtained through the Maillard reaction as stabilizing agents in resveratrol-loaded emulsions-Reference-Cited by-同舟云学术

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Sodium caseinate-corn starch hydrolysates conjugates obtained through the Maillard reaction as stabilizing agents in resveratrol-loaded emulsions

Published:2018-11 Issue: Volume:84 Page:458-472
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Consoli Larissa,Dias Ramonita A.O.,Rabelo Renata S.,Furtado Guilherme F.,Sussulini Alessandra,Cunha Rosiane L.,Hubinger Míriam Dupas

Funder

FAPESP

CAPES

CNPq

Alibra Ingredients

Cargill Food Brazil

Ingredion Brazil Industrial Ingredients Ltd

Naturex

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference67 articles.

1. Binding of resveratrol with sodium caseinate in aqueous solutions;Acharya;Food Chemistry,2013

2. Effects of pH and ethanol on the kinetics of destabilisation of oil-in-water emulsions containing milk proteins;Agboola;Journal of the Science of Food and Agriculture,1996

3. Effects of temperature and pH on the kinetics of caramelisation, protein cross-linking and Maillard reactions in aqueous model systems;Ajandouz;Food Chemistry,2008

4. Effects of pH on caramelization and Maillard reaction kinetics in fructose-lysine model systems;Ajandouz;Journal of Food Science,2001

5. The Maillard reaction;Ames,1992

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