Ultra-stable high internal phase emulsions stabilized by protein-anionic polysaccharide Maillard conjugates
Behraad Tirgarian, Jamshid Farmani, Reza Farahmandfar, Jafar Mohammadzadeh Milani, Filip Van Bockstaele
Food Chemistry
Concepts
Maillard reactionEmulsionCreamingDifferential scanning calorimetryChemistryConjugateChromatographyZeta potential