Food research international (Ottawa, Ont.)CaseinsEmulsifying AgentsAntioxidantsPrunus dulcisPlant Gums
Development of an emulsifier with sodium caseinate-gallic acid-bitter almond gum ternary conjugate: Focusing on structural, antioxidant, and functional properties.
Atefe Zare, Seyed Mohammad Mehdi Toghraei, Alireza Hosseini, Ebrahim Hosseini
Published: 202510.1016/j.foodres.2025.117659
Abstract
This study aimed to synthesize a ternary conjugate composed of sodium caseinate (SC), water-soluble bitter almond gum (SBAG), and gallic acid (GA) under alkaline and dry-state Maillard conditions and to compare its properties with SC-GA and SC-SBAG c…
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