Stability and lipid oxidation of oil-in-water emulsion stabilized by Maillard conjugates of soybean phosphatidylethanolamine with different polysaccharides
Author:
Funder
National Key Research and Development Program of China
Publisher
Elsevier BV
Reference38 articles.
1. Effect of glucose-induced Maillard reaction on physical, structural and antioxidant properties of chitosan derivatives-based films;Affes;Carbohydrate Polymers,2021
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3. Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction;Chen;Food Hydrocolloids,2019
4. Sodium caseinate-corn starch hydrolysates conjugates obtained through the Maillard reaction as stabilizing agents in resveratrol-loaded emulsions;Consoli;Food Hydrocolloids,2018
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