Insight into the stabilization mechanism of emulsions stabilized by Maillard conjugates: Protein hydrolysates-dextrin with different degree of polymerization
Pan, Yi, Wu, Zhengzong, Xie, Qiu-Tao, Li, Xiao-Min, Meng, Ran, Zhang, Bao, Jin, Zheng-YuVolume:
99
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2019.105347
Date:
February, 2020
File:
PDF, 5.21 MB
2020