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

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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