Oxidative polyaldehyde production: a novel approach to the conjugation of dextran with soy peptides for improved emulsifying properties

Journal of Food Science and Technology

Volumn 53, Issue 8, 2016, Pages 3215-3224

  Wang, Xu ^a   Xiong, Youling L ^a  

^a UNIVERSITY OF KENTUCKY   (United States)

Author keywords

Maillard conjugation; Oil water emulsion; Peptide; Polyaldehyde; Polysaccharide

Indexed keywords

DEXTRAN; PARTICLE SIZE; PEPTIDES; POLYSACCHARIDES;

CONTROLLED OXIDATIONS; EMULSIFYING PROPERTY; MAILLARD; OIL/WATER EMULSION; PARTICLE SIZE MEASUREMENT; POLYALDEHYDE; SODIUM HYPOCHLORITES; SURFACE ACTIVITIES;

EMULSIFICATION;

EID: 84979982401     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-016-2296-7     Document Type: Article

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