Characterization of whey protein isolate-gum Arabic Maillard conjugate and evaluation of the effects of conjugate-stabilized emulsion on microbiota of human fecal cultures-Reference-Cited by-同舟云学术

Characterization of whey protein isolate-gum Arabic Maillard conjugate and evaluation of the effects of conjugate-stabilized emulsion on microbiota of human fecal cultures

Published:2023-01 Issue: Volume:134 Page:108060
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Kan Xuhui^ORCID,Hu Yuhang,Huang Yujie,Fan Xia,Chen Guijie^ORCID,Ye Hong,Zeng Xiaoxiong^ORCID

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference70 articles.

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4. The use of gum Arabic as a natural prebiotic in animals: A review;Al-Baadani;Animal Feed Science and Technology,2021

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