Insight into the stabilization mechanism of emulsions stabilized by Maillard conjugates: Protein hydrolysates-dextrin with different degree of polymerization

Pan, Yi; Li, Xiao-Min; Meng, Ran; Zhang, Bao; Xie, Qiu-Tao; Wu, Zhengzong; Pan, Yi; Li, Xiao-Min; Meng, Ran; Zhang, Bao; Jin, Zheng-Yu; SCI

机构： Hefei Univ Technol, Minist Educ, Engn Res Ctr Bioproc, 193 Tunxi Rd, Hefei 230009, Anhui, Peoples R China; Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, Changsha, Hunan, Peoples R China; Qilu Univ Technol, Shandong Acad Sci, Sch Food Sci & Engn, Jinan, Shandong, Peoples R China; Hefei Univ Technol, Sch Food & Biol Engn, 193 Tunxi Rd, Hefei 230009, Anhui, Peoples R China; Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China;

来源：FOOD HYDROCOLLOIDS年份：2020

关键词： Whey protein hydrolysates; Linear dextrin; Conjugates; O/W emulsion; Physical stability; Oxidative stability