Formation of casein and maltodextrin conjugates using shear and their effect on the stability of total nutrient emulsion based on homogenization
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
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1. The effect of polysaccharide type on dielectric barrier discharge (DBD) plasma glycosylation of sodium caseinate-part I: Physicochemical, structural and thermal properties;International Journal of Biological Macromolecules;2024-10
2. High-pressure homogenization to improve the stability of liquid diabetes formula food for special medical purposes: Structural characteristics of casein–polysaccharide complexes;Food Chemistry: X;2024-10
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