doi.org/10.1016/j.foodres.2021.110740

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

..., Xiaoxiong Zeng
75
Food Research International8.00
Volume: 150, Pages: 110740 - 110740
Published: Oct 12, 2021
Paper Fields
Paper Details
Title
Application of protein-polysaccharide Maillard conjugates as emulsifiers: Source, preparation and functional properties
DOI
doi.org/10.1016/j.foodres.2021.110740
Published Date
Oct 12, 2021
Journal
Food Research International
Volume
150
Pages
110740 - 110740
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