Maillard conjugates of whey protein and prebiotic dietary fibers: Emulsion properties, encapsulation efficiency and chemical stability after in vitro gastrointestinal digestion-Reference-Cited by-同舟云学术

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Maillard conjugates of whey protein and prebiotic dietary fibers: Emulsion properties, encapsulation efficiency and chemical stability after in vitro gastrointestinal digestion

Published:2024-11 Issue: Volume:703 Page:135193
ISSN:0927-7757
Container-title:Colloids and Surfaces A: Physicochemical and Engineering Aspects
language:en
Short-container-title:Colloids and Surfaces A: Physicochemical and Engineering Aspects

Author:

Urango Adela Cristina Martinez,Arruda Henrique S.,Pastore Glaucia M.,Silva Eric Keven

Funder

State of Sao Paulo Research Foundation

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Reference30 articles.

1. Whey beverage emulsified system as carrying matrix of fennel seed extract obtained by supercritical CO2 extraction: impact of thermosonication processing and addition of prebiotic fibers;Urango;Foods,2022

2. Physicochemical properties of whey protein, lactoferrin and Tween 20 stabilised nanoemulsions: effect of temperature, pH and salt;Teo;Food Chem.,2016

3. Glycation of plant proteins Via Maillard reaction: reaction chemistry, technofunctional properties, and potential food application;Kutzli;Foods,2021

4. Influence of sodium caseinate, maltodextrin, pectin and their Maillard conjugate on the stability, in vitro release, anti-oxidant property and cell viability of eugenol-olive oil nanoemulsions;Nagaraju;Int. J. Biol. Macromol.,2021

5. Physicochemical and emulsifying properties of whey protein isolate (WPI)-polydextrose conjugates prepared via Maillard reaction;Liu;Int. J. Food Sci. Technol.,2021

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