Deamidated wheat protein-dextran Maillard conjugates: Effect of size and location of polysaccharide conjugated on steric stabilization of emulsions at acidic pH

Food Hydrocolloids

Volumn 25, Issue 6, 2011, Pages 1424-1432

  Wong, Benjamin T ^a,b   Day, Li ^a   Augustin, Mary Ann ^a  

^a CSIRO   (Australia)

^b MONASH UNIVERSITY   (Australia)

Author keywords

Deamidated wheat protein; Emulsion at acidic pH; Maillard conjugate; Steric layer thickness

Indexed keywords

TRITICUM AESTIVUM;

EID: 79955020359     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.01.017     Document Type: Article

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