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Maillard-Reaction-Functionalized Egg Ovalbumin Stabilizes Oil Nanoemulsions

Gang Liu1, Dan Yuan1, Qi Wang1

  • 1College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , Hubei 430023 , People's Republic of China.

Journal of Agricultural and Food Chemistry
|April 6, 2018
PubMed

Keywords:
Maillard reactionfunctional propertynanoemulsionovalbuminstability

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