Engineering whey protein–maltodextrin conjugates with tunable chain lengths through hydrolysis-assisted reductive amination

Food Hydrocolloids 2026

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Authors: Jieying Li, Younas Dadmohammadi, Peilong Li, Yunan Huang, Yufeng Zhou, Leila Khazdooz, Amin Zarei, Alireza Abbaspourrad

DOI: 10.1016/j.foodhyd.2026.112513

Cited by: 2

References: 32

Fields of Study & Subjects

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

References 32