Improvement in emulsifying properties of whey protein–Rhamnolipid conjugates through short-time heat treatment

Published 2019 View Full Article

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Title
Improvement in emulsifying properties of whey protein–Rhamnolipid conjugates through short-time heat treatment
Authors
Keywords
Whey protein, Rhamnolipid, Conjugate, Maillard reaction, Emulsion
Journal
COLLOIDS AND SURFACES B-BIOINTERFACES
Volume 181, Issue -, Pages 688-695
Publisher
Elsevier BV
Online
2019-06-08
DOI
10.1016/j.colsurfb.2019.06.015

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