2022peer-reviewed34 citations
Improving the emulsifying properties of sodium caseinate through conjugation with soybean soluble polysaccharides
Sedighe Tavasoli, Yahya Maghsoudlou, Seid Mahdi Jafari, Hoda Shahiri Tabarestani
Food Chemistry
Concepts
ChemistryMaillard reactionCreamingBrowningChromatographyEmulsionAmadori rearrangementConjugate