Maillard-derived mung bean protein-peach gum conjugates: A novel emulsifier to improve stability, antioxidants, and physicochemical properties of chia seed oil nanoemulsion
| Title: | Maillard-derived mung bean protein-peach gum conjugates: A novel emulsifier to improve stability, antioxidants, and physicochemical properties of chia seed oil nanoemulsion |
|---|---|
| Authors: | Siddiquy, Mahbuba a, b; Al-Maqtari, Qais Ali c, d; Ghamry, Mohamed e, f; Golshany, Hazem a, g; Othman, Norzila c; Mahdi, Amer Ali d; Nushrat, Yiasmin Mst a, b; Iqbal, Muhammad Waheed h; Zhang, Lianfu a, b, ⁎ |
| Source: | In Food Research International February 2025 201 |
| Database: | ScienceDirect |