Nanoparticle Morphology Outweighs Antioxidant Properties in Whey Protein–Dextran Maillard Conjugates for Oxidative Stabilization of Chia Oil Powders

Food and Bioprocess Technology 2026

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Authors: María Laura Spotti, María Laura Spotti, C Alejandro Acosta, Paula Andrea Loyeau, Carolina Acosta-Müller, María Virginia Castel, María Julia Spotti, María Virginia Castel, Silvana A. Fioramonti
DOI: 10.1007/s11947-026-04216-1
Cited by: 0
References: 63

Fields of Study & Subjects

Proteins in Food Systems Microencapsulation and Drying Processes Pickering emulsions and particle stabilization

Publication details

Journal / source
Food and Bioprocess Technology
Volume
19
Issue
3
Publication date
3 February 2026
Language
EN