Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/352712
Type: Artigo
Title: Sodium caseinate-corn starch hydrolysates conjugates obtained through the Maillard reaction as stabilizing agents in resveratrol-loaded emulsions
Author: Consoli, Larissa
Dias, Ramonita A.O.
Rabelo, Renata S.
Furtado, Guilherme F.
Sussulini, Alessandra
Cunha, Rosiane L.
Hubinger, Míriam Dupas
Abstract: Functional properties of proteins can be improved by inducing the Maillard reaction in protein-carbohydrate mixtures. Wet-heating methods have been less explored than dry-heating for this purpose, despite its advantages such as faster reaction and the non
Subject: Caseinato de sodio
Maillard, Reação de
Cromatografia
Encapsulação
Sodium caseinate
Maillard reaction
Chromatography
Encapsulation
Country: Países Baixos
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.foodhyd.2018.06.017
Address: https://www.sciencedirect.com/science/article/pii/S0268005X18305022
Date Issue: 2018
Appears in Collections:IQ - Artigos e Outros Documentos
FEA - Artigos e Outros Documentos

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