Conformation and emulsifying properties of deamidated wheat gluten-maltodextrin/citrus pectin conjugates and their abilities to stabilize β-carotene emulsions
Conformation and emulsifying properties of deamidated wheat gluten-maltodextrin/citrus pectin conjugates and their abilities to stabilize β-carotene emulsions
Authors
Keywords
Deamidated wheat gluten, Maillard conjugation, Protein conformation, Emulsifying property, β-Carotene
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