The Potency of Maillard Conjugates Containing Whey Protein as Natural Emulsifier
Author:
Affiliation:
1. Research Center for Agroindustry, National Research and Innovation Agency, KST Soekarno Cibinong, Cibinong, Jl. Raya Jakarta-Bogor KM 46, Indonesia
2. Department of Chemical Engineering, Universitas Indonesia, Depok, Indonesia
Abstract
Funder
Ministry of Agriculture of the Republic of Indonesia
Publisher
Hindawi Limited
Link
http://downloads.hindawi.com/journals/ijfs/2024/3254132.pdf
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1. Basics of pharmaceutical emulsions: A review
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3. Surface and thermodynamics properties of commercial fatty-alcohol ethoxylate surfactants
4. Crystallization kinetics of cocoa butter in the presence of sorbitan esters
5. Spontaneous Formation of Flavor Oil Emulsions by Using Sucrose Esters and Emulsion Stability Study
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