Insight into the stabilization mechanism of emulsions stabilized by Maillard conjugates: Protein hydrolysates-dextrin with different degree of polymerization
Sign Up to like & getrecommendations! Published in 2020 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2019.105347
Abstract: Abstract The physical and oxidation stability of emulsions stabilized by conjugates prepared by Maillard reaction between whey protein hydrolysates (WPH) and linear dextrin (LD) with different degree of polymerization (DP) were investigated. In accordance with… read more here.
Keywords: dextrin different; degree polymerization; protein hydrolysates; emulsions stabilized ... See more keywords