Maillard conjugates of casein and isomaltooligosaccharides enhance solubility and emulsifying properties for clean-label dairy applications

ABSTRACT: To enhance the performance of CN as a natural emulsifier in complex food systems, this study prepared CN-isomaltooligosaccharide (IMO) conjugates via Maillard reaction under wet-heat conditions, systematically investigating their structural and functional changes. With increasing CN-IMO ra...

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मुख्य लेखकों:	Xueling Liu, Xiaobao Qiu, Caiwen Wu, Wenjie Sui, Hongbo Li, Guilian Sun, Kewen Li, Yongqiang Cao, Hongjuan Li, Jinghua Yu
स्वरूप:	Artigo
भाषा:	Inglês
प्रकाशित:	Elsevier 2025-12-01
श्रृंखला:	Journal of Dairy Science
विषय:	casein oligosaccharide Maillard reaction
ऑनलाइन पहुंच:	http://www.sciencedirect.com/science/article/pii/S0022030225008240
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