Formation of protein-dextran conjugates to prepare nanoemulsions: Storage stability and interfacial behavior
Article in Food Bioscience (June 2024)
The most recent citing publications are shown below. View all 113 publications that cite this research output on Dimensions.
Acid-modified pea protein isolate and okara cellulose crystal: A co-emulsifier to improve physico-chemical stability of fat-reduced eggless mayonnaise
Article in Future Foods (June 2024)
Conjugation prepared by wet-Maillard reactions improves the stability and properties of lutein and lycopene loaded nanoparticles
Article in Journal of Food Science and Technology (April 2024)