Emulsifying properties of maillard conjugates produced from sodium caseinate and locust bean gum

Brazilian Journal of Chemical Engineering

Volumn 31, Issue 2, 2014, Pages 429-438

  Perrechil, F A ^a,b   Santana, R C ^a,c   Lima, D B ^a   Polastro, M Z ^a   Cunha, R L ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b FEDERAL UNIVERSITY OF SÃO PAULO   (Brazil)

^c FEDERAL UNIVERSITY OF ESPÍRITO SANTO   (Brazil)

Author keywords

Emulsion; Maillard reaction; Polysaccharide; Protein; Rheology

Indexed keywords

EMULSIONS; PHASE SEPARATION; POLYSACCHARIDES; PROTEINS; RHEOLOGY; SODIUM;

DROPLET DIAMETERS; EMULSIFYING PROPERTY; EXTREME CONDITIONS; HIGH MOLECULAR WEIGHT; INCUBATION TIME; MAILLARD REACTION; PARTIAL DEGRADATION; SODIUM CASEINATE;

EMULSIFICATION;

EID: 84904860918     PISSN: 01046632     EISSN: None     Source Type: Journal    
DOI: 10.1590/0104-6632.20140312s00002328     Document Type: Article

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