A novel emulsifier prepared from Acacia seyal polysaccharide through Maillard reaction with casein peptides

Published 2017 View Full Article

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Title
A novel emulsifier prepared from Acacia seyal polysaccharide through Maillard reaction with casein peptides
Authors
Keywords
Acacia seyal, gum, Casein, Hydrophobic peptide, Maillard reaction, Hydrophobicity, Emulsion
Journal
FOOD HYDROCOLLOIDS
Volume 69, Issue -, Pages 236-241
Publisher
Elsevier BV
Online
2017-02-06
DOI
10.1016/j.foodhyd.2017.01.038

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