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Sodium caseinate-corn starch hydrolysates conjugates obtained through the Maillard reaction as stabilizing agents in resveratrol-loaded emulsions

Article ID Journal Published Year Pages File Type
6985524 Food Hydrocolloids 2018 50 Pages PDF
Keywords
Maillard conjugatesSodium caseinateSize exclusion chromatographyInterfacial tensionEncapsulation
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Sodium caseinate-corn starch hydrolysates conjugates obtained through the Maillard reaction as stabilizing agents in resveratrol-loaded emulsions
Authors
Larissa Consoli, Ramonita A.O. Dias, Renata S. Rabelo, Guilherme F. Furtado, Alessandra Sussulini, Rosiane L. Cunha, Míriam Dupas Hubinger,
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Journal
Food Hydrocolloids
Journal: Food Hydrocolloids
Related Categories
Maillard conjugates
Sodium caseinate
Size exclusion chromatography
Interfacial tension
Encapsulation
Bioengineering
Catalysis
Chemical Engineering (General)
Chemical Health and Safety
Colloid and Surface Chemistry
Filtration and Separation
Fluid Flow and Transfer Processes
Process Chemistry and Technology
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