Improving functional properties of Spirulina protein by covalent conjugation followed by complex coacervation processes
Two stage complexation processes, i.e., covalent conjugation followed by complex coacervation processes were used to improve functional properties of Spirulina protein. Conjugates of Spirulina protein concentrate (SPC)-maltodextrin (MD) were produced via wet-route Maillard reaction and they were coa...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-06-01
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| Series: | Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833523000254 |