2023peer-reviewed28 citations
Schiff base type casein-konjac glucomannan conjugates with improved stability and emulsifying properties via mild covalent cross-linking
Ying Kuang, Zhao Si, Puming Liu, Menglong Liu, Kao Wu, Yi Liu +3 more
Food Hydrocolloids
Concepts
CreamingEmulsionCovalent bondChemistryConjugateGlucomannanRheologyCasein