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Insight on the emulsifying mechanisms of low-salt type emulsions stabilized by Maillard conjugates: Myofibrillar protein peptide-dextrin with different degrees of hydrolysis

Zhiyu Li; Lin Lin; Gaofeng Fu; Zebin Guo; Chen Zhang
Food Chemistry · Vol. 433 · pp. 137151 · 2024
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2024-02-01
Publication Year2024
Volume433
Pages137151
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2023.137151
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
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