ArticleInternational journal of food science2024
The Potency of Maillard Conjugates Containing Whey Protein as Natural Emulsifier.
Article in International journal of food science, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Effect of heat treatment on physicochemical, interfacial, and encapsulation properties of pea and soy protein-based emulsions and their spray-dried powders.Food chemistry: X · 2025Article
- Challenges and Advances in the Encapsulation of Bioactive Ingredients Using Whey Proteins.Foods (Basel, Switzerland) · 2025Review
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Authors and funding
7 authors.
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Abstract
There is a continued need for the advancement of natural emulsifiers to replace synthetic emulsifiers, driven by human health concerns. This study is aimed at producing protein-polysaccharide conjugates through the Maillard reaction and at evaluating its ability as an emulsifier based on its emulsifying properties. The proteins used in this study were bovine milk whey protein and soy protein isolates, while the polysaccharides were maltodextrin and pectin. The protein-polysaccharide conjugation used a Maillard reaction under dry heating conditions. The protein and polysaccharide mass ratios were 1 : 2 and 1 : 3. The results showed that the types of proteins and polysaccharides and their mass affect the surface tension of the conjugate products. Whey protein-pectin conjugates with a mass ratio of 1 : 2 and a concentration of 1% had the lowest surface tension at 43.77 dyne/cm
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