Characterization and emulsifying properties of β-lactoglobulin-gum Acacia Seyal conjugates prepared via the Maillard reaction

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Title
Characterization and emulsifying properties of β-lactoglobulin-gum Acacia Seyal conjugates prepared via the Maillard reaction
Authors
Keywords
β-Lactoglobulin, Gum , Acacia Seyal, Maillard reaction, Emulsions
Journal
FOOD CHEMISTRY
Volume 214, Issue -, Pages 614-621
Publisher
Elsevier BV
Online
2016-07-21
DOI
10.1016/j.foodchem.2016.07.112

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