Modification of casein with oligosaccharides via the Maillard reaction: As natural emulsifiers.

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第一作者： Zhenghao,Li

第一单位： College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China. Electronic address: lzh08240034@163.com.

作者： Zhenghao,Li ^[1] ; Hua,Jiang ^[2] ; Min,Guo ^[3] ; Zheng,Zhang ^[4] ; Xinyu,You ^[5] ; Xipeng,Wang ^[6] ; Mengjia,Ma ^[7] ; Xiaoning,Zhang ^[8] ; Cunfang,Wang ^[9]

作者单位： College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China. Electronic address: lzh08240034@163.com. ^[1] College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China. Electronic address: jhmengyou@163.com. ^[2] Network Information Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China. Electronic address: guomin@qlu.edu.cn. ^[3] Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China. Electronic address: zhangzheng@ysfri.ac.cn. ^[4] College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China. Electronic address: 1595400851@qq.com. ^[5] College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China. Electronic address: w894228055@163.com. ^[6] College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China. Electronic address: aa665_0525@163.com. ^[7] College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China. Electronic address: xiaoningzhang@126.com. ^[8] College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China. Electronic address: cunfangwang@163.com. ^[9]

关键词 Casein Emulsifying properties Maillard reaction Oligosaccharide