Insight into the stabilization mechanism of emulsions stabilized by Maillard conjugates: Protein hydrolysates-dextrin with different degree of polymerization-Reference-Cited by-同舟云学术

Insight into the stabilization mechanism of emulsions stabilized by Maillard conjugates: Protein hydrolysates-dextrin with different degree of polymerization

Published:2020-02 Issue: Volume:99 Page:105347
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Pan Yi,Wu Zhengzong,Xie Qiu-Tao,Li Xiao-Min,Meng Ran,Zhang Bao,Jin Zheng-Yu

Funder

National Natural Science Foundation of China

Fundamental Research Funds for the Central Universities of China

Natural Science Foundation of Anhui Province, China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference46 articles.

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3. Role of carbohydrate conjugation on the emulsification and antioxidant properties of intact and hydrolysed whey protein concentrate;Cermeño;Food Hydrocolloids,2019

4. Droplet size and composition of nutraceutical nanoemulsions influences bioavailability of long chain fatty acids and Coenzyme Q10;Cho;Food Chemistry,2014

5. 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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