Sodium caseinate-corn starch hydrolysates conjugates obtained through the Maillard reaction as stabilizing agents in resveratrol-loaded emulsions

Published 2018 View Full Article

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Title
Sodium caseinate-corn starch hydrolysates conjugates obtained through the Maillard reaction as stabilizing agents in resveratrol-loaded emulsions
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 84, Issue -, Pages 458-472
Publisher
Elsevier BV
Online
2018-06-15
DOI
10.1016/j.foodhyd.2018.06.017

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