Characterization and emulsifying properties of β-lactoglobulin-gum Acacia Seyal conjugates prepared via the Maillard reaction

Food Chemistry

Volumn 214, Issue , 2017, Pages 614-621

  Bi, Binwei ^a   Yang, Hao ^b   Fang, Yapeng ^a   Nishinari, Katsuyoshi ^a   Phillips, Glyn O ^a  

^a HUBEI UNIVERSITY OF TECHNOLOGY   (China)

^b WUHAN INSTITUTE OF TECHNOLOGY   (China)

Author keywords

Emulsions; Gum Acacia Seyal; Maillard reaction; Lactoglobulin

Indexed keywords

CHEMICAL REACTIONS; EMULSIONS; GLYCOSYLATION; PROTEINS;

ARABINOGALACTAN-PROTEIN; BETA-LACTOGLOBULIN; EMULSIFYING PROPERTY; GUM ACACIA; LACTOGLOBULIN; MAILLARD REACTION; SALINE CONDITIONS; WEIGHT-AVERAGE MOLECULAR MASS;

EMULSIFICATION;

ACACIA SEYAL; ARABINOGALACTAN; BETA LACTOGLOBULIN; EMULSIFYING AGENT; PLANT GUM; UNCLASSIFIED DRUG; EMULSION; LACTOGLOBULIN;

ARTICLE; GLYCATION; HUMIDITY; INCUBATION TIME; POLYACRYLAMIDE GEL ELECTROPHORESIS; TEMPERATURE MEASUREMENT; ACACIA; CHEMISTRY; EMULSION;

ACACIA; EMULSIONS; LACTOGLOBULINS; MAILLARD REACTION;

EID: 84978804636     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.07.112     Document Type: Article

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