Structural properties of canola protein isolate-gum Arabic Maillard conjugate in an aqueous model system
Zein/gum Arabic nanoparticle-stabilized Pickering emulsion with thymol as an antibacterial delivery system
Cracking the Code: Reprogramming the Genetic Script in Prokaryotes and Eukaryotes to Harness the Power of Noncanonical Amino Acids
The structural modification of pea protein concentrate with gum Arabic by controlled Maillard reaction enhances its functional properties and flavor attributes
Pea protein isolate-gum Arabic Maillard conjugates improves physical and oxidative stability of oil-in-water emulsions
