Protein-polysaccharide conjugates as food emulsifiers and steric stabilizers
Protein-based emulsifiers and stabilizers are important in food colloids. The potential of protein-polysaccharide conjugates prepared through the Maillard reaction as food emulsifiers and stabilizers has been well established and reported in the literature. In this work, following a review of previo...
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University of Leeds
2018
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| Online Access: | https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.766421 |