Publication | Closed Access

Whey protein isolate-gum Acacia Maillard conjugates as emulsifiers for nutraceutical emulsions: Impact of glycation methods on physicochemical stability and in vitro bioaccessibility of β-carotene emulsions

Food ColloidBiomanufacturingBiochemistryβ-Carotene EmulsionsNutraceutical ProductionFood ProcessingIsolate-gum Acacia MaillardGlycation MethodsFood TechnologyBiomolecular EngineeringEmulsionHealth Sciences