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An Enhanced Stability Nanoparticle Preparation by Corn Protein Hydrolysate-Carboxymethyl Chitosan Maillard Conjugates

Yue Han1, Lixin Wang1, Wenping Jiang1

  • 1Food Science and Engineering College, Qingdao Agricultural Univ., No. 700, Changcheng Rd., Qingdao, 266109, P. R. China.

Journal of Food Science
|June 5, 2019
PubMed

Keywords:
Maillard conjugatescarboxymethyl chitosancorn protein hydrolysatenanoparticlestability

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