Furthermore, the strategic use of the Maillard reaction, such as in the formation of protein-polysaccharide conjugates, can enhance the functional properties of food components, including their solubility, emulsifying capacity, and antioxidant activity 38,39
[DOI] [PMC free article] [PubMed] [Google Scholar] 131.Schroder T.H., Tan A., Mattman A., Sinclair G., Barr S.I., Vallance H.D., Lamers Y
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