Application of protein-polysaccharide Maillard conjugates as emulsifiers: Source, preparation and functional properties

2021/10/11 by Xuhui Kan, Guijie Chen, Wangting Zhou +1
Agricultural and Biological Sciences · Nursing · #Food Chemistry and Fat Analysis #Food composition and properties #Proteins in Food Systems

paper · doi:10.1016/j.foodres.2021.110740

openalex publication_date 2021/10/11 · openalex created_date 2025/10/10 · openalex updated_date 2026/08/01

Citations

• Comparative studies on the physicochemical properties of soy protein isolate-maltodextrin and soy protein isolate-gum acacia conjugate prepared through Maillard reaction
• Food Protein-polysaccharide Conjugates Obtained via the Maillard Reaction: A Review
• Recent advances in dextran-based drug delivery systems: From fabrication strategies to applications