Effect of Maillard conjugates of peptides and polydextrose on Antarctic krill oil emulsion stability and digestibility-Reference-Cited by-同舟云学术

Effect of Maillard conjugates of peptides and polydextrose on Antarctic krill oil emulsion stability and digestibility

Published:2023-04 Issue: Volume:179 Page:114648
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Cui Fangchao,Wang Qianqian,Han Lingyu,Wang Dangfeng,Li Jianrong,Li Tingting,Li Xuepeng

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference58 articles.

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3. Microwave-assisted maillard reaction between rice protein and dextran induces structural changes and functional improvements;Cheng;Journal of Cereal Science,2021

4. Physicochemical and functional properties of Maillard reaction products derived from cod (Gadus morhua L) skin collagen peptides and xylose;Chen;Food Chemistry,2020

5. Enzymatic degradation and bioaccessibility of protein encapsulated β -carotene nano-emulsions during in vitro gastro-intestinal digestion;Chen;Food Hydrocolloids,2020

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