International journal of biological macromoleculesOligosaccharidesMaillard ReactionAnimalsCamelusCaseins
Modification of functional properties of camel milk casein through Maillard induced conjugation with oligosaccharides.
Priti Mudgil, Raouf Aslam, Shaikha Alkaabi, Alia Alhassani, Mariam Algaithi, Ibrahim Khalifa, Sajid Maqsood
Published: 202510.1016/j.ijbiomac.2025.148260
Abstract
Camel milk casein (CA), despite having significant nutritional value, faces limitations in industrial use because of its poor functional properties, sensitivity to high temperatures, and pH changes. The present study aimed to produce casein-oligosacc…
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