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Updated: Jun 19, 2025

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Modification of casein with oligosaccharides via the Maillard reaction: As natural emulsifiers

Zhenghao Li1, Hua Jiang1, Min Guo2

  • 1College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.

Food Research International (Ottawa, Ont.)
|July 26, 2024
PubMed

Keywords:
CaseinEmulsifying propertiesMaillard reactionOligosaccharide

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