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Trehalose-conjugated lentil-casein protein complexes prepared by structural interaction: Effects on water solubility

Mohammad Alrosan1, Ali Madi Almajwal2, Ali Al-Qaisi3

  • 1Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 USM, Penang, Malaysia; Applied Science Research Center, Applied Science Private University, Al-Arab St. 21, Amman 11931, Jordan; College of Health Science, QU Health, Qatar University, Doha P.O. Box 2713, Qatar; Department of Nutrition and Food Science, Faculty of Agriculture, Jerash University, Jerash, Jordan.

Food Chemistry
|March 7, 2024
PubMed

Keywords:
Casein proteinsDigestibilityLentil proteinsProtein structureTrehaloseWater solubility

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